North African-Style Loaded Pork Bowls
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North African-Style Loaded Pork Bowls

North African-Style Loaded Pork Bowls

with Roasted Sweet Potatoes

Get ready for explosions of flavour and colour with this hearty veggie and pork salad! Moroccan-spiced roasted sweet potatoes and harissa onions bring depth and warmth to this weeknight wonder.


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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Pork

2 unit(s)

Sweet Potato

½ tbsp

Moroccan Spice Blend

113 g

Onion, chopped

2 unit(s)

Garlic, cloves

1 tbsp

Harissa Spice Blend

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(Contains Milk)

28 g

Almonds, sliced

(Contains Almonds)

28 g

Sultana Raisins

Not included in your delivery

4 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat58 g
Saturated Fat14 g
Carbohydrate59 g
Sugar21 g
Dietary Fiber11 g
Protein35 g
Cholesterol93 mg
Sodium940 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 Non-Stick Pan
Large Bowl


Roast sweet potatoes

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 3/4-inch pieces. Add sweet potatoes, 1 tsp (2 tsp) Moroccan Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.

Prep and toast almonds

Meanwhile, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 5-6 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer toasted almonds to a plate and set aside.

Cook pork

Add 1 tbsp (2 tbsp) oil to the same pan, then pork and 1/2 tsp (1 tsp) Moroccan Spice Blend. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm.

Cook harissa-spiced onions

Add 1 tbsp (2 tbsp) oil to the same pan, then onions. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and Harissa Spice Blend. Cook, stirring often, until fragrant, 30 sec. Transfer harissa-spiced onions to a large bowl.

Finish and serve

Add spinach, half the raisins, half the almonds and 1 tbsp (2 tbsp) oil to the bowl with harissa-spiced onions. Season with salt and pepper, then toss to combine. Divide salad between plates, then top with roasted sweet potatoes and pork. Sprinkle feta, remaining raisins and remaining almonds over top.