This wholesome nourish bowl brings together balanced flavors, vibrant colors, and clean nutrition in one beautifully arranged plate. Tender teriyaki pork slices, creamy avocado, sweet corn, crisp broccoli, soft noodles, and a perfectly cooked egg create a complete, satisfying meal with protein, fiber, and healthy fats. Each component is simple yet flavorful, making this bowl ideal for lunch, dinner, or meal prep. With its bright ingredients and restaurant-style plating, it transforms everyday produce into a polished, nourishing dish.
Ingredients (Serves 1)
For the Pork
- 150–180g pork slices (or chicken/beef)
- 1 tbsp teriyaki sauce
- 1 tsp soy sauce
- ½ tsp honey
- ½ tsp oil
For the Bowl
- ½ avocado, sliced
- ½ cup sweet corn
- ½ cup steamed broccoli florets
- 6–8 cherry tomatoes, halved
- 1 boiled egg (soft or medium)
- 1 small nest of cooked noodles
- Salt and pepper, to taste
Method
1. Cook the Pork
- Marinate pork with teriyaki sauce, soy sauce, oil, and honey.
- Heat a pan and sear the pork on medium flame for 3–4 minutes per side.
- Reduce heat and let the sauce thicken slightly.
- Rest for 2 minutes, then slice neatly.
2. Prepare the Bowl Components
- Boil noodles until soft; drain and season lightly with salt.
- Steam broccoli until bright green and tender-crisp.
- Boil the egg to your preferred doneness; peel and slice.
- Slice the avocado just before assembling to prevent browning.
- Prepare corn and tomatoes.
3. Assemble the Bowl
- Place noodles at the top of the plate.
- Add sliced pork on the right side.
- Arrange avocado, egg, corn, tomatoes, and broccoli around the plate.
- Season lightly with salt and pepper.
- Serve immediately.
Chef’s Tips
- Shinier Pork: Add a final brush of warm teriyaki glaze after slicing.
- Perfect Avocado: Choose one that yields slightly when pressed.
- Better Egg: Add vinegar and salt to the water for easy peeling.
- Meal Prep: Keep avocado and egg separate until serving to avoid browning and moisture.
- Flavor Boost: Add sesame seeds, chili oil, or ginger for extra depth.
