Carb Smart Double Pork and Sweet Potato Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Carb Smart Double Pork and Sweet Potato Salad

Carb Smart Double Pork 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 recipe. Smoky pork is cooked and tossed with roasted sweet potatoes, tangy marinated radishes and a salad topper for a meal that only skimps on carbs, not flavour.

Tags:
Carb Smart
Allergens:
Milk
•Egg
•Mustard
•Soy
•Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

500 g

Ground Pork

1 unit(s)

Sweet Potato

3 unit(s)

Radish

113 g

Spring Mix

7 g

Parsley

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

28 g

Salad Topping Mix

(Contains Soy)

2 tbsp

Sun-Dried Tomato Pesto

(Contains Milk)

2 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

sideBannerName

Nutrition Values

Calories1020 kcal
Fat72 g
Saturated Fat20 g
Carbohydrate36 g
Sugar16 g
Dietary Fiber5 g
Protein53 g
Cholesterol182 mg
Sodium1190 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.

Utensils

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

Cooking Steps

Prep and cook sweet potatoes
1

Before starting, preheat the oven to 425ËšF. Wash and dry all produce. 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 radishes
2

Cut radishes into 1/4-inch rounds.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 radishes to the bowl, then toss to coat.

Make dressing
3

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 pork
4

Heat a large non-stick pan over medium-high heat.When hot, 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork 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
5

Add sweet potatoes and spring mix to the bowl with radishes, then toss to coat.Divide salad and pork between plates.Drizzle with dressing. Sprinkle salad topping mix over top.