Sweet & Sour Pork Bowls with Sautéed Peppers & Miso-Roasted Eggplant

Sweet & Sour Pork Bowls

with Sautéed Peppers & Miso-Roasted Eggplant

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s pork gets its classic sweet and sour flavor from a combination of soy glaze and lime juice. We’re serving it with sautéed peppers and simple jasmine rice so you can mix it all together just before digging in—for satisfying flavor and texture in every bite. To highlight another seasonal vegetable on the side, we’re seasoning sliced eggplant with miso, then roasting it, bringing delicious umami notes to the dish. (Chefs, depending on what’s best near you, your bell pepper may be green or purple.)
See Plans
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Sweet & Sour Pork Bowls with Sautéed Peppers & Miso-Roasted Eggplant
Title

Sweet & Sour Pork Bowls

Prepare the ingredients:
How To: Peel & Mince Ginger
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the eggplant lengthwise into 1-inch-wide wedges. Quarter the lime. Cut out and discard the stems, ribs, and seeds of the sweet peppers, then medium dice. Cut out and discard the stem, ribs, and seeds of the bell pepper, then medium dice. Peel and finely chop the ginger. Roughly chop the cilantro leaves and stems.

2 Roast the eggplant:

Line a sheet pan with aluminum foil. In a large bowl, whisk together the miso paste, sesame oil, 2 tablespoons of water, and a drizzle of olive oil until smooth. Season with pepper. Add the eggplant; toss to thoroughly coat. Transfer the seasoned eggplant to the prepared sheet pan. Arrange in a single layer, skin side down. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Transfer to a serving dish and top with the juice of 1 lime wedge.

Roast the eggplant:
Cook the rice:
3 Cook the rice:

While the eggplant roasts, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

4 Cook the peppers:

While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sweet peppers and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat; stir in the juice of 1 lime wedge. Transfer to a plate. Wipe out the pan.

Cook the peppers:
Cook the pork:
5 Cook the pork:

While the rice continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the soy glaze, the juice of the remaining lime wedges, and ¼ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the pork is cooked through and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice, cooked pork, and cooked peppers between 2 bowls. Serve with the roasted eggplant on the side. Garnish with the cilantro. Enjoy!

Plate your dish:
Browse Steps
1 of 6