Protein Boost | Char Siu Pork & Veggie Rice Bowls
with Grilled Asian Greens & Butternut Squash
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
Power up on proteins! Add ground pork to your meal with our Protein Boost option. BBQ cooking takes so many shapes and forms. Our vegetarian ode to Chinese char siu boasts sweet-salty flavours in an unstoppably sticky glaze. Get it all over broiled cubes of butternut squash and Asian greens charred on the grill, before settling them into a bowl of rice.
We will send you:
- 250g Canadian-raised lean ground pork
- 340g Asian greens (yu choy or gai lan)
- 340g Baby bok choy
- 160g White rice
- 30ml Rice vinegar
- 30ml Hoisin sauce
- 30ml Organic BBQ sauce (no added sugar)
- 300g Diced butternut squash
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Mustard • Sesame • Soy • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ
Total Fat
24 g
Saturated Fat
6 g
Sodium
1720 mg
Total Carb
108 g
Sugars
24 g
Protein
37 g
Fibre
9 g
Preparation
Cook the rice
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the squash
- Meanwhile, in a small bowl, make the sauce by combining the BBQ sauce, vinegar and hoisin.
- On a lined sheet pan, toss the squash with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
- Switch the oven to broil.
- Toss the squash with ½ the sauce and broil, 2 to 3 min., until beginning to brown.
Mise en place
- Meanwhile, remove the bottom inch of the gai lan stems.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large)
- In a large bowl, combine the gai lan, bok choy, remaining sauce and spices, and a drizzle of oil.
Grill the gai lan & bok choy
- Add the gai lan and bok choy to the BBQ and grill, turning often, 6 to 8 min., until tender and charred.
Plate your dish
- Divide the rice between your bowls.
- Top with the squash, gai lan and bok choy. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
