North African-Style Loaded Pork Bowls
with Roasted Sweet Potatoes
Get ready for explosions of flavour and colour with this hearty salad! Moroccan-spiced, roasted sweet potatoes and harissa-spiced 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.
Moroccan Spice Blend
Harissa Spice Blend
Feta Cheese, crumbled
Not included in your delivery
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.
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 them so they don't burn!) Transfer toasted almonds to a plate and set aside.
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.
Meanwhile, peel, then mince or grate garlic. 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.
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.