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Sesame Ginger-Glazed Pork Bowl
with cauliflower rice / tangy coleslaw / cucumbers

Active: 45 Total: 45

Quick cooking, saucy pork and fresh ingredients give this cauliflower rice bowl layers of flavor and texture.
Smarts: Wait to add salt to the coleslaw until right before serving so that it stays crisp. 



Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Sesame Ginger-Glazed Pork:
  • Ginger, fresh - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Bragg's / coconut aminos - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Pork tenderloin - 1 lb , cubed
  • Oil, cooking - 2 Tbsp
  • Sesame seeds, any color - 1/2 tsp
Pork Tenderloin Bowl:
  • Cucumbers - 10 oz , chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Lime juice - 1 Tbsp
  • Honey - 1/4 tsp
  • Coleslaw mix - 10 oz
  • Cashews, roasted - 1/3 cup
  • Hot sauce (opt) - for serving


  1. Cauliflower rice - (Double if making Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Ginger / Garlic - Prep as directed. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together ginger, garlic, aminos, honey (portion for sauce), and toasted sesame oil. (Can be done up to 5 days ahead)

  4. Cucumbers - Chop cucumbers. (Can be done 1 day ahead)

  5. Pork - Cube pork. Tenderize with a fork and season lightly with some salt and pepper. (Can be done 1 day ahead)

  6. Make slaw - Chop green onions. Whisk together green onions, oil (portion for pork tenderloin bowl), lime juice, honey (portion for pork tenderloin bowl), and coleslaw mix. Refrigerate until ready to serve.

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  1. In a wok or large saute pan heat cooking oil (portion for pork) over medium-high heat. Add pork in a single layer and cook on one side until lightly browned. Turn pork to cook on all sides until nearly cooked through. Give sauce a good stir and then pour over pork. Cook, stirring occasionally, until sauce thickens and pork is cooked through. Stir in sesame seeds.

  2. Give coleslaw a stir and season with some salt.

  3. If cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)

  4. Divide cauliflower rice between bowls. Top with slaw, cucumbers, pork, and cashews. Serve with hot sauce on the side.



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