Carb Smart Southwest Pork and Veggie Bowl
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Carb Smart Southwest Pork and Veggie Bowl

Carb Smart Southwest Pork and Veggie Bowl

with DIY Pickled Jalapeños

This low-starch supper is supercharged with flavour! Zippy DIY pickled jalapeños add punch to every bite.

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 Time8 minutes


serving amount

250 g

Ground Pork

285 g


1 unit

Sweet Potato

1 unit

Red Onion

1 unit

Green Bell Pepper

1 tbsp

Southwest Spice Blend

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

1 unit


2 tbsp

Chipotle Sauce

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

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Tex-Mex Paste

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

1 unit

Sour Cream

(Contains Milk)

Not included in your delivery

0.06 tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories680 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate45 g
Sugar17 g
Dietary Fiber9 g
Protein34 g
Cholesterol105 mg
Sodium1080 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium250 mg
Iron4 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
Small Bowl
Large Non-Stick Pan
Measuring Cups


  • Peel sweet potato, then quarter lengthwise. Cut into 1/4-inch quarter-moons.
  • Cut cauliflower into bite-sized pieces.
  • Core, then cut pepper into 1-inch pieces.
  • Add sweet potatoes, peppers, Southwest Spice Blend and 1/2 tbsp oil to one side of a parchment-lined baking sheet.
  • Season with salt and pepper, then toss to combine.
  • Add cauliflower and 1/2 tbsp oil to the other side of the baking sheet. Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)
Roast veggies and finish remaining prep
  • Roast in the middle of the oven until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Pickle jalapeños
  • Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a small microwavable bowl. (NOTE: This is your pickling liquid.)
  • Microwave in 15 sec. increments, stirring between each, until salt dissolves.
  • Add jalapeños, then stir to combine.
Cook pork mixture
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork and onions.
  • Cook, breaking up pork into smaller pieces, until onions are tender and no pink remains in pork, 4-5 min.**
  • Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
  • Once simmering, reduce heat to medium.
  • Cook until sauce reduces slightly, 2-4 min. Remove from heat, then cover to keep warm.
Finish and serve
  • Divide roasted veggies between bowls.
  • Top with pork mixture.
  • Dollop with sour cream, drizzle with chipotle sauce and sprinkle cheese over top.
  • Top each bowl with pickled jalapeño slices. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days!)

If you've opted to get pork, cook it in the same way the recipe instructs you to cook the beef. No need to drain the fat.