eCook Meal
Greek Pork Buddah Bowl
with a tomato & onion salsa
Mediterranean cuisine is known for being lean, without compromising on fresh, satisfying flavour, Chef! Put this claim to the taste taste as you savour a Greek-spiced, pan-seared pork fillet, served with a homemade onion, tomato & cucumber salsa and charred chunks of baby marrow. Finished with a cooling coriander-infused yoghurt that ensures that welcome creaminess.
Serving guide
Choose your portion size.
PREP STEP
In a bowl, combine the tomato, Cucumber, onion, Greek dressing and seasoning. Set aside. In a separate bowl, combine ½ the coriander and the yoghurt. Season and set aside.
BEGIN THE BROCCOLI
Place a pot (with a lid) over medium heat with ± 2cm of salted water. Once simmering, add the broccoli. Place the lid on the pot and allow the broccoli to steam until al dente, 2-3 minutes. Drain any excess water from the pot, place the lid back on and set aside.
GREEK-SPICED Pork
Pat the Pork dry with paper towel, cut into bite-sized chunks, coat with the Greek seasoning, and cooking spray or a drizzle of oil (optional). Return the pan to medium heat and fry the meat until cooked through, 3-4 minutes (shifting as it browns). Remove from the heat.
GORGEOUS!
Plate up the dinner buddha-bowl style, starting with a bed of green leaves. Top with the Tomato salsa, broccoli and pork chunks. Dollop over the coriander yoghurt, using the remaining coriander for garnishing. Dig in, Chef!
PREP STEP
In a bowl, combine the tomato, Cucumber, onion, Greek dressing and seasoning. Set aside. In a separate bowl, combine ½ the coriander and the yoghurt. Season and set aside.
BEGIN THE BROCCOLI
Place a pot (with a lid) over medium heat with ± 2cm of salted water. Once simmering, add the broccoli. Place the lid on the pot and allow the broccoli to steam until al dente, 2-3 minutes. Drain any excess water from the pot, place the lid back on and set aside.
GREEK-SPICED Pork
Pat the Pork dry with paper towel, cut into bite-sized chunks, coat with the Greek seasoning, and cooking spray or a drizzle of oil (optional). Return the pan to medium heat and fry the meat until cooked through, 3-4 minutes (shifting as it browns). Remove from the heat.
GORGEOUS!
Plate up the dinner buddha-bowl style, starting with a bed of green leaves. Top with the Tomato salsa, broccoli and pork chunks. Dollop over the coriander yoghurt, using the remaining coriander for garnishing. Dig in, Chef!
PREP STEP
In a bowl, combine the tomato, Cucumber, onion, Greek dressing and seasoning. Set aside. In a separate bowl, combine ½ the coriander and the yoghurt. Season and set aside.
BEGIN THE BROCCOLI
Place a pot (with a lid) over medium heat with ± 3cm of salted water. Once simmering, add the broccoli. Place the lid on the pot and allow the broccoli to steam until al dente, 3-4 minutes. Drain any excess water from the pot, place the lid back on and set aside.
GREEK-SPICED Pork
Pat the Pork dry with paper towel, cut into bite-sized chunks, coat with the Greek seasoning, and cooking spray or a drizzle of oil (optional). Return the pan to medium heat and fry the meat until cooked through, 5-6 minutes (shifting as it browns). Remove from the heat.
GORGEOUS!
Plate up your dinner buddha bowl style, starting with a bed of green leaves. Top with the Tomato salsa, broccoli and pork chunks. Dollop over the coriander yoghurt, using the remaining coriander for garnishing. Dig in, Chef!
PREP STEP
In a bowl, combine the tomato, Cucumber, onion, Greek dressing and seasoning. Set aside. In a separate bowl, combine ½ the coriander and the yoghurt. Season and set aside.
BEGIN THE BROCCOLI
Place a pot (with a lid) over medium heat with ± 3cm of salted water. Once simmering, add the broccoli. Place the lid on the pot and allow the broccoli to steam until al dente, 3-4 minutes. Drain any excess water from the pot, place the lid back on and set aside.
GREEK-SPICED Pork
Pat the Pork dry with paper towel, cut into bite-sized chunks, coat with the Greek seasoning, and cooking spray or a drizzle of oil (optional). Return the pan to medium heat and fry the meat until cooked through, 5-6 minutes (shifting as it browns). Remove from the heat.
GORGEOUS!
Plate up your dinner buddha bowl style, starting with a bed of green leaves. Top with the Tomato salsa, broccoli and pork chunks. Dollop over the coriander yoghurt, using the remaining coriander for garnishing. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R149.56
for 4 servings · R37.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Broccoli Florets needs 600 gBroccoli Florets 500 g 500 g at R51.99 · 1.20× packR62.39
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Black Cherry Drinking Yoghurt 300 ml 300 ml at R21.99 · 53% of packR11.73
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomatoes needs 2Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Greek Seasoning
- Ina Paarman Greek Dressing
- Pork Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Greek Pork Buddah Bowl?
The preparation time for Greek Pork Buddah Bowl with a tomato & onion salsa is between 20 and 40 minutes.
What is the total time required to make Greek Pork Buddah Bowl with a tomato & onion salsa?
The total time required to make Greek Pork Buddah Bowl with a tomato & onion salsa is between 35 and 55 minutes.
How many servings does Greek Pork Buddah Bowl provide?
4 servings
What are the main ingredients in Greek Pork Buddah Bowl?
Broccoli Florets, Cucumber, Fresh Coriander, Greek Seasoning, Green Leaves, Ina Paarman Greek Dressing, Low Fat Plain Yoghurt, Onion, Pork Rump, Tomato, Tomatoes
What is the nutritional information of Greek Pork Buddah Bowl?
Calories: 460, Carbs: 37 grams, Fat: grams, Protein: 48.6 grams, Sugar: 14 grams, Salt: 2402 grams
How do I prepare Greek Pork Buddah Bowl?
GORGEOUS!: Plate up the dinner buddha-bowl style, starting with a bed of green leaves. Top with the tomato salsa, broccoli and pork chunks. Dollop over the coriander yoghurt, using the remaining coriander for garnishing. Dig in, Chef! GREEK-SPICED PORK: Pat the pork dry with paper towel, cut into bite-sized chunks, coat with the Greek seasoning, and cooking spray or a drizzle of oil (optional). Return the pan to medium heat and fry the meat until cooked through, 3-4 minutes (shifting as it browns). Remove from the heat. BEGIN THE BROCCOLI: Place a pot (with a lid) over medium heat with ± 2cm of salted water. Once simmering, add the broccoli. Place the lid on the pot and allow the broccoli to steam until al dente, 2-3 minutes. Drain any excess water from the pot, place the lid back on and set aside. PREP STEP: In a bowl, combine the tomato, cucumber, onion, Greek dressing and seasoning. Set aside. In a separate bowl, combine ½ the coriander and the yoghurt. Season and set aside.
What should be prepared from my kitchen to make Greek Pork Buddah Bowl?
Broccoli Florets, Cucumber, Fresh Coriander, Greek Seasoning, Green Leaves, Ina Paarman Greek Dressing, Low Fat Plain Yoghurt, Onion, Pork Rump, Tomato, Tomatoes
How many calories does Greek Pork Buddah Bowl have?
460 calories
How much fat content does Greek Pork Buddah Bowl have?
grams