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Low carb, ready in 15 min!
Ready in 10 minutes

Pork Bolognese over Sweet Potato ‘Rice’

with Baby Greens & Beet Salad

Cooking time

10 minutes




810 /serving

Think fast! The ultimate in comfort food comes to the table in record time and in Clean15 style. That means browning up a generous portion of ground pork with our convenient ready-to-go mirepoix and garlic, then dosing it with olive-flecked seasonings and, finally, smoothing the tomato-based sauce with butter. Instead of traditional carby pasta, our riced sweet potato is the perfect vehicle for a hearty classic, with a balsamic-dressed salad as your sidecar.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 15ml Minced garlic
  • 100g Matchstick beets
  • 300g Sweet potato ‘rice’ (chopped sweet potato)
  • 100g Mirepoix
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 45ml Rich, Snappy Whipped Balsamic vinaigrette
  • 30g Vegetable demi-glace
  • 100ml Tomato sauce
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Mustard, Sulphites

You will need:

2 Large pans
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
13 g
1220 mg
Total Carb
56 g
19 g
39 g
8 g
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Sauté the sweet potato rice
In a large pan, heat a drizzle of oil on medium. Sauté the sweet potato rice, 6 to 8 min., until softened; season with ½ the spices and S&P.
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Start the bolognese
Meanwhile, in a second large pan, heat a generous drizzle of oil on medium-high. Sauté the mirepoix and garlic, 1 to 2 min., until fragrant. Add the pork; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until nicely browned.
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Finish the bolognese
To the pan of pork, add the demi-glace, tomato sauce, ¼ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 2 to 3 min., until the flavours have combined and the pork* is cooked through. Add 1 tbsp butter (double for 4 portions); stir well.
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Make the salad
Meanwhile, in a large bowl, combine the baby greens, beets, vinaigrette and S&P.
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Plate your dish
Divide the sweet potato rice between your plates. Top with the bolognese. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.