Pork burrito bowls

Instructions

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1 Preheat oven to 180°C. On a baking tray lined with baking paper, place kale, zucchini, parsnip, apple and garlic. Drizzle with olive oil and bake for 20 minutes. Remove kale from tray and turn the oven to grill. Cook zucchini, parsnip and apple for a further 5 minutes.

2 In a large fry pan over high heat, heat a little oil and cook pork for 2 minutes each side. Transfer to the oven and cook for 15 minutes until cooked through.

3 Meanwhile in a small bowl, place blanched onion and vinegar. Set aside for 10 minutes.

4 In a medium pot add quinoa and 4 cups of water. Bring to a boil over high heat, reduce heat, cover and simmer for 15 minutes.

5 Slice pork. In a small bowl combine kefir and lemon juice. Season with pepper.

6 Divide quinoa among four bowls. Top with pork slices, crispy kale, roasted zucchini, parsnip, apple and pickled onions. Drizzle over kefir dressing to serve.