Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
2
Snacks
- 1/2 small capsicum (thinly sliced)
- 2 mandarins
- 2 reduced-fat Greek-style yoghurt
- 3/4 cup red cabbage (finely shredded)
- 1/2 cup diced cauliflower
- 1/2 cup diced sweet potato
- 5milliliter extra virgin olive oil spray
- 1/3 cup rolled oats
- 2tablespoons grated parmesan
- 2teaspoons Dijon mustard
- 4 thin slices wholemeal bread
- 1tablespoons reduced-salt and reduced-sugar barbecue sauce
- 200grams pork loin steaks
Nutrition per serving
3140kJ / 750Cal
3140 Kilojoules or 750 Calories
36% of daily energy intake*
Protein
52.5grams
Fat
26.5grams
Carbs
73.5grams
Sugars
25.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 230°C/210°C fan-forced. Line a baking tray with baking paper. Process oats, cauliflower, potato and parmesan in a food processor until mixture resembles breadcrumbs.
Step 2 of 3
Rub pork in mustard, then coat in crumb mixture. Place on tray, spray with oil, then bake for 20 minutes or until golden brown. Cool completely.
Step 3 of 3
Sandwich cabbage, pork and sauce between bread slices and cut in half. Transfer to bento boxes along with snacks.
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