BBQ Sriracha Pork & Rainbow Veggie Fries

Name: BBQ Sriracha Pork & Rainbow Veggie Fries with Cheddar Cheese & Slaw
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 carrot; 1 beetroot; 1 potato; 2 clove garlic; 1 packet pork mince; 1 bag baby spinach leaves; 1 packet sriracha; 10 g butter; 1 packet mayonnaise; 1 bag Slaw Mix; 1 drizzle white wine vinegar; 1 bunch spring onion; 1 sachet All-American Spice Blend; 1 packet Shredded Cheddar Cheese

with Cheddar Cheese & Slaw

Get up to $175 off

Cheesy, saucy and smokey — this American-style concoction is an explosion of colour and flavour! From the tasty BBQ pork to the rainbow fries and creamy slaw for crunch, every bite will knock your socks off!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

potato

2 clove

garlic

1 packet

pork mince

1 bag

baby spinach leaves

1 packet

sriracha

1 packet

mayonnaise

1 bag

Slaw Mix

1 bunch

spring onion

1 sachet

All-American Spice Blend

1 packet

Shredded Cheddar Cheese

Not included in your delivery

olive oil

10 g

butter

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2589 kJ

Fat38.4 g

of which saturates13.9 g

Carbohydrate37.9 g

of which sugars21.3 g

Dietary Fibre10.2 g

Protein35.7 g

Sodium1300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves.

• When the fries have 10 minutes remaining, heat a large frying pan over medium high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes.

• Reduce heat to medium, then add garlic and All-American spice blend and cook until fragrant, 1 minute. • Add sriracha and the butter and stir until combined. • Reduce heat to low, then sprinkle over shredded Cheddar cheese and cover with a lid (or foil) until melted, 2-3 minutes.

• In a large bowl, combine slaw mix, baby spinach, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.

• Finely chop spring onion. • Divide rainbow veggie fries between plates. Top with BBQ sriracha pork. • Garnish with spring onion and serve with slaw. Enjoy!