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Dinner recipe · from the recipe book

Smoky Spiced Pork Bowls over Greens

Juicy spiced pork tenderloin and sweet roasted sweet potato over crisp kale and spinach, topped with a bright homemade tomato salsa and a tangy yogurt drizzle.

Smoky Spiced Pork Bowls over Greens

Ingredients

  • 1¼ lb600 gPork tenderloinpatted dry
  • 4 medium500 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2 tbsp30 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 2 tsp4 gGround cumin
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 7¼ cups chopped150 gKalestems removed, thinly sliced
  • 4 cups loosely packed120 gBaby spinach
  • 1 lime, juiced44 gLime juice
  • 3 medium370 gTomatoesfinely diced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅓ cup40 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil. Prepare the sweet potato, kale, tomato, red onion, jalapeño and cilantro as listed.
  2. In a small bowl, mix the paprika, cumin, garlic powder, black pepper and three quarters of the salt to make the spice rub; set aside the remaining quarter of the salt.
  3. Toss the sweet potato on the sheet pan with half the olive oil and half the spice rub; spread in one layer and roast 10 minutes.
  4. Meanwhile, rub the pork tenderloin with one sixth of the olive oil and the remaining half of the spice rub.
  5. Push the sweet potato to the edges, set the pork in the center and roast 20 to 25 minutes, until the pork reaches 145°F (63°C) inside and the sweet potato is tender and browned. Rest the pork 3 minutes, then slice.
  6. While the pan roasts, make the salsa: stir together the tomato, red onion, jalapeño, cilantro, half the lime juice and half of the reserved salt.
  7. Make the yogurt drizzle: stir the Greek yogurt with one quarter of the lime juice and the rest of the reserved salt.
  8. In a large bowl, massage the kale with the remaining third of the olive oil and the remaining quarter of the lime juice for 1 minute, then toss in the spinach.
  9. Divide the greens among 4 bowls, top with the sweet potato, sliced pork and salsa, drizzle with the yogurt sauce and sprinkle with the pumpkin seeds.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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