Roast pork buddha bowl

By YOU Digital
19 March 2018

Preparation: 10 min| Cooking: 50 min| Serves: 4

Buddha bowl, nourish bowl, rainbow bowl . . . call it what you want, this is our #JustDelicious bowl!


500g Eskort Pork Loin Roast

80ml tomato sauce

30ml Sriracha sauce

1 can (440g) pineapple rings, liquid retained

30ml honey

15ml hoisin sauce

10ml fish sauce

5ml apple cider vinegar

salt and ground black pepper

10ml crushed garlic

5ml ginger powder

500g quinoa & brown rice mixed

1 cucumber, shaved

2 carrots, peeled and cut into sticks

2 limes

small handful fresh coriander, roughly chopped

1 jalapeño, sliced


  • Preheat the oven to 180°C.
  • In a small bowl, make a basting sauce by whisking together the tomato sauce, Sriracha sauce, 45ml of the liquid from the canned pineapple, honey, hoisin sauce, fish sauce, vinegar, salt, pepper, garlic and ginger.
  • Place the pork loin in a casserole dish and pour over the basting sauce, making sure the entire loin is well coated.
  • Cook in the oven for 45-50 minutes, basting and turning occasionally.
  • When done remove from the oven, cover with foil and allow to rest.
  • Cook quinoa according to the packet instructions. Remove from the heat and set aside.
  • Thinly slice pork loin, or cut into cubes.
  • Divide quinoa into bowls and layer with pork, carrot sticks, cucumber slices and coriander.
  • Top with sliced jalapenos and a drizzle of Sriracha, if desired. Serve warm.

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