Carb Smart Beef and Sweet Potato Salad
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Carb Smart Beef and Sweet Potato Salad

Carb Smart Beef and Sweet Potato Salad

with Creamy Herbed Sun-Dried Tomato Dressing

A generous drizzle of creamy and herby sun-dried tomato dressing is the star of this dish. Smoky beef is cooked and tossed with roasted sweet potatoes, tangy marinated radishes and a salad topper, making a meal that only skimps on carbs, not flavour.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef

1 unit(s)

Sweet Potato

1 unit(s)

Mini Cucumber

113 g

Spring Mix

7 g


1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

28 g

Salad Topping Mix

(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

1.5 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

0.13 tsp


0.13 tsp


¼ tsp


2 tbsp



Nutrition Values

Calories750 kcal
Fat52 g
Saturated Fat13 g
Carbohydrate39 g
Sugar17 g
Dietary Fiber6 g
Protein31 g
Cholesterol95 mg
Sodium890 mg
Trans Fat1 g
Potassium1100 mg
Calcium150 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Medium Bowl
Large Non-Stick Pan


Prep and cook sweet potatoes
  • Cut sweet potato into 1/2-inch pieces. (TIP: If desired, peel before chopping.)
  • Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the BBQ seasoning and pepper, then toss to coat.
  • Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
Marinate cucumber
  • Thinly slice cucumber.
  • Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add cucumber to the bowl, then toss to coat.
Make dressing
  • Finely chop parsley.
  • Add parsley, sour cream, mayo, half the sun-dried tomato pesto (use all for 4 ppl) and 1/2 tbsp (1 tbsp) vinegar to a medium bowl.
  • Season with salt and pepper, then stir to combine.
Cook beef
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Add remaining BBQ seasoning and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until fragrant, 1 min. Season with salt, to taste.
Finish and serve
  • Add sweet potatoes and spring mix to the bowl with cucumber, then toss to coat.
  • Divide salad and beef between plates.
  • Drizzle with dressing. Sprinkle salad topping mix over top.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.**