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Roasted Broccoli + Black Bean Bowl

Reheating Adobo Broccoli Bowls!

In with the broccoli, out with the… uhhh… actually, now that I think of it, I don’t really think there’s any direct comparison for this bowl to anything we’ve done before. This is just the summery edition of the crowd pleasing black bean bowl, complete with roasted corn and pickled red onions (two of our favorite things), and a super fresh pico to brighten up your life. Broccoli is not only delicious, but it’s very good for you- it is also an amazing source of fiber and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, and K- AND a good array of B vitamins including folic acid. Now, I have absolutely no idea what any of those mean, or what benefits they have, but I’m sure another quick google search could help me out with that… All I know is that broccoli is really fun to eat, holds flavor extremely well, and is quite good for you. So, if you were looking for a reason to be even MORE excited about your broccoli and black bean bowl, there ya go. I’m sure you didn’t need one, though.

To reheat, simply remove the ramekin of pico de gallo, and pop the whole thing in the microwave to take the chill off. About 2-3 minutes should do it. Alternatively, you can scoop out the contents of the bowl onto a sheet tray, and bake or broil till hot. Once it’s nice and toasty, just scatter the pico all over everything, and enjoy!

If you got mojo-marinated pork tenderloin:

Pork tenderloin has to be one of the most underrated cuts of meat EVER. Seriously. It’s so incredibly tender, takes on flavor so well, and cooks/reheats like a champ. I wish more people were down with pork. A quick google search uncovered a simple fact, that people don’t eat pork because the animals are dirty. Well, I have a feeling that if there were any animals that ate humans, they would probably say the same thing about us… so who are we to judge. Regardless, the tenderloin for tonight’s broccoli bowl is the perfect pairing. Marinated in a spicy, citrusy mojo, it’s since been roasted to perfection for your reheating pleasure tonight. To reheat: best way is to grill. But I’m not going to insist on firing up the grill to cook this single piece of tenderloin, unless that’s what you’re into. You can get the same caramelization and flavor under the broiler, or as I like to call it, the fun upside-down inside grill. Broil the tenderloin whole, for 3-4 minutes on each side, or until nice and hot. If you’re in a rush, slice into medallions, shingle them on a sheet tray, and just broil the slices. Once it’s hot, layer it atop the broccoli bowl, and enjoy!

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