North African-Style Loaded Pork Bowls
with Roasted Sweet Potatoes
Get ready for explosions of flavour and colour with this hearty salad! Moroccan-spiced pork, 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.
Ingredients
250 g
Ground Pork
2 piece
Sweet Potato
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
113 g
Yellow Onion, chopped
2 piece
Garlic, cloves
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
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
0.13 tsp
Salt*
4 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
If you've opted to get pork, cook it in the same way the recipe instructs you to cook the beef.**
