with Roasted Veggies and Sriracha Mayo
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Sweet potato • Ground pork • Green pepper • Zucchini • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Sesame seeds • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Green onion.
Allergens
Utensils
Tags
Ground Pork
250 g
Sweet Potato
1 unit(s)
Green Bell Pepper
1 unit(s)
Zesty Garlic Blend
7 g
Green Onion
2 unit(s)
Zucchini
1 unit(s)
Mayonnaise
2 tbsp
Sriracha
2 tsp
Sesame Seeds
9 g
Soy Sauce
1 tbsp
Ginger-Garlic Puree
2 tbsp
Oil*
2.5 tsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel sweet potato, if you like, then cut into 1/2-inch pieces.
- To an unlined baking sheet, add sweet potato and 1 tsp (2 tsp) oil. Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat.
- Roast in the middle of the oven for 16-20 min, flipping halfway through, until tender and golden.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- To another unlined baking sheet, add peppers, zucchini and 1 tsp (2 tsp) oil. Season with salt, pepper and remaining Zesty Garlic Blend, then toss to combine.
- Roast in the top of the oven for 16-20 min, stirring halfway through, until tender-crisp.
- Meanwhile, in a small bowl, combine mayo and 1 tsp (2 tsp) sriracha. (TIP: Like things spicy? Add more sriracha!)
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 3-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add soy sauce, ginger-garlic puree and green onion whites, then stir to combine. (TIP: Add a pinch or two of sugar, if you like.)
- Season with pepper.
- Remove from heat, then cover to keep warm.
- Divide sweet potato and veggies between bowls.
- Top with pork, then drizzle sriracha mayo over top.
- Sprinkle sesame seeds and green onion greens over top.
650
kcal
Calories
43
g
Fat
11
g
Saturated Fat
33
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
33
g
Protein
110
mg
Cholesterol
1220
mg
Sodium
0.3
g
Trans Fat
1350
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
