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North African-Style Spiced Pork

North African-Style Spiced Pork

with Roasted Sweet Potatoes

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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.

Tags:Discovery
Allergens:Milk/LaitTree Nut/Noix

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

340 g

Sweet Potato

½ tbsp

Moroccan Spice Blend

56 g

Onion, chopped

2 unit

Garlic, cloves

1 tbsp

Harissa Spice Blend

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

28 g

Sultana Raisins

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat57 g
Saturated Fat12 g
Carbohydrate56 g
Sugar20 g
Dietary Fiber10 g
Protein35 g
Cholesterol85 mg
Sodium870 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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 Moroccan Spice Blend and 1 tbsp oil (dbl both for 4 ppl) 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.

2

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, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate and set aside.

3

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

4

Add 1 tbsp oil (dbl for 4 ppl) 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 small bowl.

5

Add harissa-spiced onions, spinach, half the raisins, half the almonds and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Divide salad between plates, then top with sweet potatoes and pork. Sprinkle feta, remaining raisins and remaining almonds over top.