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 Sun-Dried Tomato Dressing

A generous drizzle of creamy and herby sun-dried tomato dressing is the star of this dish. Smoky pork 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.

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

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
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

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 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

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

2 tbsp

Oil*

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Nutrition Values

Calories770 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate39 g
Sugar17 g
Dietary Fiber6 g
Protein30 g
Cholesterol100 mg
Sodium900 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium150 mg
Iron6.5 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.

Utensils

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

Instructions

Prep and cook sweet potatoes
1
  • 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
2
  • 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
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, add 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 cucumber, then toss to coat.
  • Divide salad and pork between plates.
  • Drizzle with dressing. Sprinkle salad topping mix over top.