with Roasted Veggies and Sriracha Mayo
This carb smart bowl is full of wholesome veggies and complex carbohydrates. Feel free to fry an egg and pop it on top for extra protein – we highly recommend it! 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.
Allergens
Utensils
Tags
Ground Pork
250 g
Sweet Potato
2 unit(s)
Hot Pepper
1 unit(s)
Zesty Garlic Blend
1 tbsp
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
- If desired, peel sweet potatoes.
- Cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes and 1 tsp (2 tsp) oil to an unlined baking sheet. Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1-inch pieces. (TIP: We recommend using gloves when prepping hot peppers.)
- Thinly slice green onions, keeping white and green parts separate.
- Add peppers, zucchini and 1 tsp (2 tsp) oil to another unlined baking sheet. Season with salt, pepper and remaining Zesty Garlic Blend, then toss to combine.
- Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.
- Meanwhile, combine mayo and sriracha in a small bowl. (TIP: If you prefer a thinner mayo, stir in water, 1 tsp at a time, to reach desired consistency.)
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-5 min. (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, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Add soy sauce, ginger-garlic puree and green onion whites to the pan, then stir to combine. (TIP: Add a pinch or two of sugar, if desired!)
- Season with pepper, to taste.
- Remove from heat, then cover to keep warm.
- Divide sweet potatoes and veggies between bowls.
- Top with pork, then drizzle sriracha mayo over top.
- Sprinkle sesame seeds and green onion greens over top.
660
kcal
Calories
39
g
Fat
10
g
Saturated Fat
48
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
30
g
Protein
95
mg
Cholesterol
1160
mg
Sodium
0.3
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
4
mg
Iron
