Carb Smart Beef and Sweet Potato Salad
with Creamy Herbed Sun-Dried Tomato Dressing
A generous drizzle of creamy, herby sun-dried tomato dressing is the star of this dish. Smoky beef is cooked and tossed with roasted sweet potatoes, tangy marinated cucumber and a salad topper for a meal that 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
1 unit(s)
Sweet Potato
1 unit(s)
Mini Cucumber
113 g
Spring Mix
7 g
Parsley
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
28 g
Salad Topping Mix
(Contains: Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Soy)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
2 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
1 tbsp
BBQ Seasoning
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potato into 1/2-inch pieces. (TIP: If desired, peel before cutting.)
- 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.
- 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.
- Finely chop parsley.
- Add sour cream, mayo, half the sun-dried tomato pesto (use all for 4 ppl), half the parsley and 1/2 tbsp (1 tbsp) vinegar to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, 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.
- 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 and remaining parsley over top.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.**
