Tejano-Style Ground Pork
Cheesy Roasted Sweet Potatoes with Avocado Purée
Cooking time
20 minutes
Servings
2/4
Calories
690
/serving
Follow the trail of warm aromas to a meal that welcomes hungry travellers with casual comforts. This easy recipe pays tribute to historic Tejano food culture with sun-baked spices infusing a hearty helping of ground pork and roasted sweet potatoes in bubbly broiled cheese. Set it off with the tomato-cilantro sharpness of pico de gallo, and in tried and true Tex-Mex fashion, serve over a smooth swipe of avocado purée.
We will send you:
-
340g
Ground pork (high-protein serving)
-
1
Bunch of cilantro
-
1
Scallion
-
1
Tomato
-
300g
Diced sweet potatoes
-
15ml
Apple cider vinegar
-
57g
Avocado purée
-
60g
Grated Swiss cheese
-
15g
Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
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Total Fat
42 g
Saturated Fat
13 g
Sodium
1480 mg
Total Carb
39 g
Sugars
9 g
Protein
44 g
Fibre
8 g
–>
Total Fat
42 g
Saturated Fat
13 g
Sodium
1480 mg
Total Carb
39 g
Sugars
9 g
Protein
44 g
Fibre
8 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender. Remove from the oven and switch the oven to broil. Top the sweet potatoes with the cheese and broil, 2 to 4 min., until the cheese is browned and melted.
Cook the pork
Meanwhile, remove the root end of the scallion; thinly slice, separating the white bottom and green top. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the white bottom of the scallion and ½ the vinegar. Cook, stirring frequently, 30 sec. to 1 min., until fragrant.
Make the pico de gallo
Meanwhile, small-dice the tomato. Roughly chop the cilantro leaves and stems. In a small bowl, combine the tomato, ½ the cilantro, the remaining vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the avocado purée between your plates and spread out in a circular motion. Top with the sweet potatoes, pork and pico de gallo. Garnish with the green top of the scallion and remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
