avec légumes rôtis et mayo au sriracha
Ingrédients : Patates douces • Porc haché • Poivron vert • Courgette • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Graines de sésame • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Oignon vert.
Allergens
Utensils
Tags
Porc haché
250 g
Patate douce
1 unit(s)
Poivron vert
1 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Green Onion
2 unit(s)
Courgette
1 unit(s)
Mayonnaise
2 tbsp
Sriracha
2 tsp
Graines de sésame
9 g
Sauce soya
1 tbsp
Purée de gingembre et d’ail
2 tbsp
Huile*
2.5 tsp
Sel*
0.125 tsp
Poivre*
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
