This Quick Vietnamese Pork and Riced Broccoli Bowl is the answer to that ever recurring problem of what’s for dinner tonight. They come together in just thirty minutes (less if you have some riced broccoli stored in the freezer), are delicious and satisfying, and make absolutely fantastic leftovers for lunch the next day.
I came across a version of this recipe in my recent copy of Eating Well, and after a few modifications it has become a fast favorite in this house. Seriously, we have made Quick Vietnamese Pork and Riced Broccoli Bowls 3 times in the last two weeks, which is just unheard of around here. Even the kids are hooked!
To make the whole process a lot quicker, and to get on top of your meal prep game, make sure you whip up a big batch of riced broccoli and keep it handy in the freezer for when the urge calls (which I promise will be quite often once you try this broccoli bowl!)
Can We Make the Broccoli Bowl Vegetarian?
If you aren’t a fan of pork, you can always sub in some tofu in its place, just be sure to give it a good press and marinade it in the sauce for at least 30 minutes before cooking to ensure it still has that great flavor. If you want some proper instructions for how to prepare your tofu, then pop over here and check out this post: Crispy Asian Baked Tofu.
Looking for some more delicious ‘bowl’ recipes to add to your repertoire? Look no further:
I love to hear from you, so if you try out my Quick Vietnamese Pork and Riced Broccoli Bowl be sure to pop back and leave a comment to let me know your thoughts! Happy Eating.
This Quick Vietnamese Pork and Riced Broccoli Bowl is the answer to that ever recurring problem of what's for dinner tonight. They come together in just thirty minutes (less if you have some riced broccoli stored in the freezer), are delicious and satisfying, and make absolutely fantastic leftovers for lunch the next day.
- 1/2 cup warm water
- 2 tbsp coconut sugar
- 1/2 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 1 tbsp fish sauce
- 1 lb riced broccoli (see notes for link on how to DIY)
- 2 tbsp avocado oil, divided
- 1 lb pork tenderloin, thinly sliced
- 2 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shallots, thinly sliced
- 1 cup red bell peppers, thinly sliced
- 1 cup carrot, thinly sliced or grated
- 1 cup english cucumber, diced
- 1/2 cup roasted unsalted peanuts, roughly chopped
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Combine the water and coconut sugar in a bowl; stir until the sugar dissolves. Add in the lime juice, apple cider vinegar and fish sauced. Mix and set aside
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Heat 1 tbsp of the avocado oil in a large nonstick skillet over med-high heat. Add in the broccoli rice and a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Remove from the skillet and cover to keep warm.
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Add to the skillet the remaining 1 tbsp avocado oil and the pork. Cook over med-high heat, about 4 minutes. Stir in the garlic, ginger and a pinch of salt. Cook for one minute.
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Remove from heat and stir in the herbs, shallot and 1/2 cup of the reserved sauce.
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To serve: divide the broccoli rice between 4 bowls, top with equal measures of the pork mixture, followed by some of the red bell peppers, carrots, cucumber and peanuts. Serve with the remaining sauce if needed.
To make your own broccoli rice pop over here: What is Riced Broccoli and How to Prepare it.
I looooove bowl dinners! They are so easy and delicious. The flavors in here sounds fantastic.
There’s something oddly alluring about bowl dinners!! I always get so excited when I see them on pinterest or in cooking magazines 🙂
I’ve had riced cauliflower before, but not riced broccoli. Will have to give it a try! Love how quickly this healthy dinner comes together. Perfect for busy weeknight schedules!
I am a huge riced cauliflower fan, but actually prefer riced broccoli as it adds such a great flavor profile. Both winners in our house though 🙂
Love that this is a quick recipe! I’m TOTALLY making this for dinner soon. I think it would be so delicious!
Yay 🙂 We love it!
I love that you include tofu instructions for this recipe! I’ve tried adding tofu to a couple of dishes and it never seems to quite turn out. Can’t wait to give it another try now that I have a better sense of what I’m doing!
It took me a LONG time to perfect my tofu cooking skills 🙂
I can’t believe this gorgeous bowl is ready in 30 minutes! It definitely belongs in the dinner rotation.
Right!! It may have been rotated around here too many times of late, but no one seems to be upset about it 🙂
This looks deliciously crunchy and with the fresh herbs, sublime. Thanks for sharing, count me in!
Yay 🙂
I can imagine why it has easily become a family favorite! I would have it with tofu, but for my husband and stepson, your version with pork is perfect!
Thats funny, I actually made it with tofu the other day and it was perfect. I pressed the tofu for a couple of hours to make sure it would soak up the sauce flavors, and it was great!
I love bowls like this, they are such a perfect solution for lunch and weeknight dinners!
I know right! For some reason if a meal is all displayed in a bowl like this it is so much more appealing to me 🙂
What an incredibly healthy and satisfying meal this is! I’ve never heard of broccoli rice! That’s brilliant!! I’m saving this one.
Oh you have to try it! So easy to make and such a great alternative to grains if you want to mix it up, plus the kids (well at least mine anyway) happily devour their greens which is always a huge plus.
eating well magazine is a favorite of mine… but somehow I missed this recipe… I just put the items on the list to make this weekend! Thanks
It’s a great mag to have on hand. This recipe was on the front cover a few months back and it caught my eye straight away
Oh! I am totally in love with this recipe! I am definitely going to put it on my meal plan soon! Love the idea of the riced broccoli, too!
It is so good, we have eaten it a few too many times and it is still a favorite 🙂