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North African-Style Spiced Pork
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North African-Style Spiced Pork

North African-Style Spiced Pork

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.

Tags:
Discovery
Allergens:
Milk
Almonds/Amandes

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

340 g

Sweet Potato

½ tbsp

Moroccan Spice Blend

113 g

Onion, chopped

2 unit

Garlic, cloves

1 tbsp

Harissa Spice Blend

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(Contains Milk)

28 g

Almonds, sliced

(Contains Almonds/Amandes)

28 g

Sultana Raisins

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories880 kcal
Fat58 g
Saturated Fat14 g
Carbohydrate59 g
Sugar21 g
Dietary Fiber11 g
Protein35 g
Cholesterol84 mg
Sodium880 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.

Utensils

Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Large Non-Stick Pan
Large Bowl

Instructions

Roast sweet potatoes
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.

Prep and toast almonds
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, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate and set aside.

Cook pork
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.

Cook harissa-spiced onions
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 large bowl.

Finish and serve
5

Add spinach, half the raisins, half the almonds and 1 tbsp oil (dbl for 4 ppl) to the bowl with harissa-spiced onions. 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.