Chipotle Mango Bowl

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Chipotle Mango Bowl

Recipe Makes 4 Servings. Each Serving Is:

Cals

520

Protein

32g

Carbs

52g

Fat

21g

Ingredients

Chipotle Mango Pork Tendy

  • 2 Small Pork Tenderloins, trimmed
  • 1 Small can of chipotle peppers in adobo (use 2 Tbsp of the adobo sauce for marinade)
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 2 tsp Clubhouse Chipotle Mango Seasoning
  • 1/4 tsp each: onion powder garlic powder

Other Bowl Ingredients

  • 4 c. sweet potatoes, roasted
  • 2 c. broccoli florets
  • 2 c. cauliflower florets
  • 2 Tbsp olive oil
  • Salt & pepper
  • Green onion for garnish

 

Chipotle Mango Greek Yogurt Sauce

  • 1 Ripe Mango, peeled and core removed
  • 1/2 c. 2% plain Greek yogurt
  • 2 Tbsp honey
  • 1-2 Chipotle Peppers and ~1 tsp of adobo sauce (from the same can)
  • 1 tsp Clubhouse Chipotle Mango Seasoning
  • A few Tbsp of water if needed (when blending)

Directions

  1. Combine the pork and marinade ingredients for 1-24 hours.
  2. Combine the sauce ingredients and blend well, transfer to a condiment container if available.
  3. Preheat an oven to 400 degrees. In a large bowl mix the sweet potato cubes with some olive oil and transfer to a baking tray and bake for around 35-40 minutes. In a separate sheet pan, add the cauliflower and broccoli for the remaining ~15-20 minutes.
  4. Grill the pork tenderloin over medium heat until it reaches a minimum internal temperature of around 150-155 degrees F. Remove from heat, rest for a few minutes. Thinly slice to serve.
  5. Plate with the roasted veg mixture, sliced pork, and use the Greek yogurt sauce as desired. Garnish with green onion.

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