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Smoky loaded pork bowl

Recipe by:Amy Lacey
Cali'flour Foods


  • 1 lb. ground pork
    1 medium onion, chopped
    2 cloves garlic, finely chopped
    1 large carrot or beet, cut into 1/2-inch pieces
    1 stalk celery, cut into 3/4-inch pieces, leaves reserved
    4 radishes, cut into 3/4-inch pieces, plus 1 julienned radish for garnish
    3 to 4 chipotle chiles in adobe sauce (including sauce), chopped (optional)
    1/2 tsp. sea salt, or to taste
    2 cups baby spinach or torn Swiss chard leaves
    1 tsp. fresh lime juice, or to taste
    1 cup chopped fresh cilantro leaves and tender stems
    1 scallion, white and green parts
    1 (12-oz.) package Cali'flour Foods Cauliflower and Yellow Lentil Penne, cooked


In a large skillet, combine pork, onion, garlic, carrot, celery, chopped radishes, chipotles, if using, and salt. Cook over medium-high heat, stirring to break up the meat, for 15 to 20 minutes, until fat is fully rendered from pork and vegetables are softened. Add spinach about a third at a time and cook, stirring continuously, until wilted, about 2 minutes. Turn off heat, add lime juice, cilantro and half of the scallion, and stir until they are wilted. Taste and adjust seasonings with salt and/or lime juice if needed. Divide penne among bowls and top with pork and vegetables. Garnish with celery leaves and julienned radish, and serve.

Serves 4

Photo courtesy of Clare Barboza Photography

Califonia Bountiful