Carb Smart Pork and Sweet Potato Salad
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Carb Smart Pork and Sweet Potato Salad

Carb Smart Pork and Sweet Potato Salad

with Creamy Herbed Dressing

A generous drizzle of creamy and herby green goddess-inspired dressing is the star of this recipe. Smoky pork is cooked and tossed with roasted sweet potatoes, tangy marinated cucumbers and a salad topper for a meal that only skimps on carbs, not flavour.

Carb Smart

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


serving amount

250 g

Ground Pork

170 g

Sweet Potato

66 g

Mini Cucumber

113 g

Spring Mix

7 g


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp


(Contains Egg, Sulphites, Mustard)

28 g

Salad Topping Mix

(Contains Soy)

2 tbsp

Basil Pesto

(Contains Milk, Soy)

2 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

(Contains Mustard)

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


0.38 tsp



Nutrition Values

/ per serving
Calories750 kcal
Fat53 g
Saturated Fat13 g
Carbohydrate36 g
Sugar16 g
Dietary Fiber5 g
Protein30 g
Cholesterol90 mg
Sodium1120 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.


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


Prep and cook sweet potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.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

Cut cucumber into 1/4-inch rounds.Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add cucumbers to bowl, then toss to coat.

Make dressing

Finely chop parsley.Add parsley, sour cream, mayo, half the pesto (use all for 4 ppl), 1/2 tbsp (1 tbsp) vinegar and 1/8 tsp (1/4 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.

Cook pork

Heat a large non-stick pan over medium-high heat.When hot, add pork to the dry pan. 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.

Finish and serve

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

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