Full of wonderfully zingy and fresh flavours, this Keto Mexican bowl also means very few dishes to wash!
In a bowl combine spice blend, avocado oil and the juice from half a lime. Slice the pork fillet into bite-sized pieces and roll in the oil and spice mixture. Heat a large pan, add a little extra oil and fry pork pieces, turning occasionally, until just cooked through (around 8 minutes). Remove from pan, cover with foil and rest.
Place pan back on the heat with a little extra oil, add cauliflower pearls and sauté for 5 minutes. Season with salt, pepper and a little oil to taste then take off heat.
In serving bowls, layer your dish. Start with cauliflower pearls, then add baby spinach, salsa, red onion, avocado, and pork. Garnish with sour cream, fresh chilli, coriander and a squeeze of fresh lime.
Combine 1 can diced tomato, 1 teaspoon Tio Pablo Mayan Gold spice blend, 1 tablespoon chopped coriander in a small saucepan and cook over medium heat for around 10-15 minutes, until reduced by a third. Keeps in a jar in the fridge for a week or so.
1 tablespoon Top Pablo Mayan Gold spice blend
1 tablespoon avocado oil (plus extra for frying)
400g pork fillet
1 bag Taylor Farms cauliflower pearls
2 cups baby spinach
1 cup tomato salsa (see recipe or store-bought)
1 red onion, sliced
1 avocado, sliced