Chef Tom – Pork and Veggie Bowls

This lunch had been repeated a few times because it’s so damn satisfying. It takes paying attention to timing to have everything ready at the same time, but when it all comes together, the homey colors, soulful flavors and fresh crunch make a most nourishing one-bowl meal.


Pork and Veggie Bowls

Serves 6-8

pounds pork tenderloin

1 bottle BBQ sauce

salt and pepper

2 cups cauliflower florets

2 cups broccoli florets

olive oil

2 pounds carrots


1 lemon

2 cloves garlic

1 ½ pounds asparagus (or green beans)

2 cans black beans

1/4 pound bacon

3 large russet potatoes

Chicken stock

8 small to medium tomatoes (Early Girls if you can find them)


BBQ Pork
Slather half a bottle of your favorite BBQ sauce over the two tenderloins and let sit for a half hour. Preheat oven to 375. Roast the pork in the sauce for 15 minutes, or until internal temp is 145. Remove, slather a bit more sauce over, return to oven for another 5 minutes. Remove and let rest for 15 minutes before slicing.

Roasted Cauliflower and Broccoli
Place florets into a bowl and drizzle with olive oil. Season with salt and pepper. Toss gently. Place on a foiled lined, pre-oiled cookie sheet and roast at 375 for 10 minutes.

Buttered Carrots
Peel and slice carrots into ¼-inch batons or slices. Toss with two tablespoons of melted butter. Season with salt and pepper and roast the same was you roast the broccoli and cauliflower, until carrots are crisp-tender.

Lemon-Garlic Asparagus (or Green Beans)
Chop garlic cloves. Trim veggies and leave them long. Toss with olive oil, garlic, salt and pepper, and the zest of one lemon.  Roast them in the same manner as the veggies above. When they’re done, squeeze the juice of the lemon over the veggies.

Black Beans and Bacon
Drain and rinse the cans of beans. Render the bacon over med-low heat until crisp. Leave half the fat in the pan. Let the bacon cool and chop into small pieces. Add the beans to pan with the bacon grease and heat gently. When hot, toss in the bacon bits. Adjust seasoning. Remove from heat and keep warm.

Mashed Potatoes
Cut potatoes in half lengthwise. Then in quarters lengthwise. Slice across quarters into one-inch pieces. Place pieces in a sauce pan and cover with cold water (not hot or they will be very starchy). Bring to a boil and boil until soft. Drain and mash along with a few glugs of chicken stock or milk and some butter or olive oil. Season with salt and pepper.

Roasted Tomato
Toss whole tomatoes in olive oil and salt and pepper and roast at 375 until softened, but not collapsed.

To Assemble
Place a scoop of mashed potatoes at the bottom of a big soup bowl. Around the potatoes place a scoop each of the broccoli/cauliflower, carrots, beans with bacon, asparagus/green beans, and a few slices of roast pork. Place a tomato into each bowl and serve.

On That Note

World of Dance is a show that’s now in its second season that’s actually pretty fun to watch. If you like dance, which I do. Here are a couple of teams that went far into the most recent competition. So much fun to watch.

Charity and Andres
This charismatic pair competed in the junior division and are particularly strong. Their athleticism is extraordinary. And, they do their own choreo.


From Urban Dictionary: A perfection in a subject. Flawless in whatever it is your doing. Getting a higher percentage or always at the top 100% rate. Getting an A+ rank is commonly obtained by getting a 95% – 100%. Getting an S rank is obtained by getting 100% or more (usually by bonus).


Chef Tom is currently Resident Chef for a small tech firm in San Francisco. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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