North African-Style Loaded Protein Shreds 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.
Ingredients
200 g
Plant-Based Protein Shreds
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
Pepper*
4 tbsp
Oil*
0.13 tsp
Salt*
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 protein shreds and 1/2 tsp (1 tsp) Moroccan Spice Blend.
- Cook, tossing occasionally, until cooked through, 6-8 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 protein shreds.
- Sprinkle feta, remaining raisins and remaining almonds over top.
If you've opted to get protein shreds, cook and plate in the same way the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.**
