Pork souvlaki meal-prep bowls with tzatziki
18 min · 51 g protein · 433 cals / serving
Lean pork tenderloin cubes tossed in lemon, garlic and oregano and seared golden in a hot pan, over lemony cauliflower rice, with a crunchy Greek salad of cucumber, cherry tomatoes, red onion, olives and feta, and a spoon of cool tzatziki. A Greek taverna plate for four lunches.
Ingredients
Souvlaki
- 1 1/2 lb pork loin fillet, raw, tenderloin, 2 cm (¾-inch) cubes
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, grated
- 1 tbsp dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
Lemon cauliflower rice
- 2 bags (12 oz each) cauliflower rice, frozen
- 1 tsp lemon zest
- 1/3 tsp salt
Greek salad
- 1 medium cucumber, diced
- 1 1/2 cups cherry tomatoes, whole
- 1/4 small red onion, thinly sliced
- 12 kalamata olives, pitted, whole
- 1/2 cup feta cheese, crumbled
To serve
- 1 1/4 cups tzatziki, store-bought
Steps
- Toss the pork with the olive oil, lemon juice, garlic, oregano, salt and pepper. Heat a 12 inch skillet over medium-high heat and add the pork in one layer; at 2 cm the cubes fit in one batch. Sear without moving for 2 minutes, then turn and cook 6–7 minutes more, until golden all over and cooked to 145°F.
- Microwave the cauliflower rice in its bags (or in a covered bowl) as the packet says, about 5–6 minutes, until just tender. Tip it into a sieve and press out the water with a spoon; dry cauliflower rice is what keeps the bowls from turning soggy by day three. Fork in the lemon zest and salt.
- While the pork cooks, toss the cucumber, tomatoes, red onion and olives together and scatter the feta over.
- Divide the cauliflower rice and pork between four containers. Pack the salad and the tzatziki separately and add them cold after reheating.
Good to know
Can I have it on rice?
Yes: two basmati rice pouches, 90 seconds each in the microwave, instead of the cauliflower, about 59 instead of 75. It is no longer low carb, and it is how a taverna serves it.
Can I make my own tzatziki?
Stir 1 cup of thick Greek yogurt with a third of a cucumber, grated and squeezed dry, a small grated garlic clove, a spoon of chopped dill or mint and a squeeze of lemon. It takes 3 minutes and adds protein.
Can I use chicken?
Yes: cubed chicken breast or thigh takes the same lemon and oregano and the same 10 minutes, cooked to 165°F.
Alternative
Per
- Calories
- 79
- Protein
- (47%)
- 9 g
- Fat
- (39%)
- 3 g
- Carbohydrates
- (15%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 230 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1731 kcal goes into the pot and 2385 g of ingredients comes out as about 2200 g of food: 79 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.