Fajita-Style Pork Bowl with Bell Peppers, Onions, Kale & Lime Sauce

Directions

1. Preheat the oven to 450°F and line up the spices in a small bowl.
2. Wash and dry produce, then slice peppers into thin strips and cut onions into ¼-inch ribbons; spread peppers and onions on a baking sheet.
3. Thinly slice the pork across the grain, add to the sheet with the vegetables, sprinkle with about two-thirds of the spice mix, then drizzle with oil and toss to coat; set the remaining spices aside.
4. Roast until the peppers and onions start to soften, about 10 minutes.
5. Meanwhile, trim kale, chop into bite-sized pieces, and rinse the black beans; toss both with a little oil and salt in a medium bowl.
6. When the vegetables soften, add the kale and beans to the baking sheet and return to the oven; roast 5–6 minutes more until everything is tender and the pork is cooked through.
7. In a separate bowl, zest and juice the lime, whisk in the remaining spice mix, then blend in the yogurt and a splash of water to make a pourable sauce.
8. To serve, distribute pork, beans, and peppers with kale into bowls and drizzle with the lime yogurt sauce.