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Seared Sausage Platter

with Sweet Potatoes, Baby Bell Peppers & Spinach Salad

Cooking time

25 minutes




840 /serving

This meal is as colourful as a rainbow. An assortment of tender roasted sweet potatoes and baby bell peppers come together with savoury slices of pork sausage, seared before serving for that caramelized exterior that pairs so nicely with the natural sweetness of the vegetables. You’ll whip up the vibrant spinach side salad in no time, toss on some toasted almonds and a tangy sherry vinaigrette, and within less than a half-hour you’ll be sitting down to this healthful feast full of essential vitamins and nutrients.

We will send you:

  • 4 Mild Italian pork sausages (High-protein serving)
  • 120g Baby spinach
  • 225g Multicoloured baby peppers
  • 300g Diced sweet potatoes
  • 50g Sliced red onions
  • 15ml Sherry vinegar
  • 25g Sliced almonds
  • 15g Minced roasted garlic
  • 15g Roasted veg spice blend (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander seeds, thyme, oregano, rosemary, hickory flavour)

Contains: Mustard, Sulphites, Almonds, Wheat

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
62 g
Saturated Fat
15 g
1910 mg
Total Carbs
49 g
11 g
36 g
12 g
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Roast the vegetables
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes and baby peppers with a drizzle of oil; season with ¾ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Toast the almonds
In a medium pan, heat a drizzle of oil on medium heat. Add the almonds and roasted garlic. Toast, stirring frequently, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl. Wipe out and reserve the pan.
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Cook the sausages
In the same pan, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a cutting board; once cool enough to handle, thinly slice into rounds on an angle. Set aside in a warm spot.
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Make the salad
In a large bowl, combine the sherry vinegar and as many of the onions as you’d like. Add 3 tbsp olive oil (double for 4 portions) and stir to combine. Add the spinach and toasted almonds; toss to combine. Season with the remaining spice blend and S&P to taste.
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Plate your dish
Place the roasted sweet potatoes and baby peppers on a serving platter. Serve alongside the sliced sausages and spinach salad. Bon appétit!

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