Pork Picadillo over Cauliflower ‘Rice’
with Sweet Potatoes, Poblano & Olives
Cooking time
15 minutes
Servings
2/4
Calories
600 /serving
All the flavours in this dish are great, so take your pic-adillo! This Latin American preparation, also found in the Philippines, makes for a super-approachable and satisfying meal. The base is ground pork liberally sprinkled with smoky spices. It’s swirled in tomato sauce and studded with poblano pepper and olives. For a twist, use chunks of pan-seared sweet potatoes in lieu of raisins. And for a Clean15 twist, riced cauliflower stands in for typical grains.
We will send you:
- 340g Ground pork (high-protein serving)
- 15ml Minced garlic
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 100g Diced sweet potatoes
- 1 Poblano pepper (or green pepper)
- 60g Green olives
- 200ml Tomato sauce
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
You will need:
Medium pan
Large pan
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
8 g
Sodium
1180 mg
Total Carb
31 g
Sugars
10 g
Protein
39 g
Fibre
8 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ⅓ of the spices and S&P.
Start the picadillo
Meanwhile, core and medium-dice the poblano. In a large pan, heat a generous drizzle of olive oil on medium. Sauté the sweet potatoes, 4 to 6 min., until beginning to soften. Add the poblano and sauté, 2 to 3 min., until tender. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
Continue the picadillo
To the pan of vegetables, add the pork, remaining spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Finish the picadillo
Halve the olives lengthwise. To the pan of pork and vegetables, add the tomato sauce, olives and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened and the pork* is cooked through.
Plate your dish
Divide the cauliflower rice between your plates. Top with the picadillo. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
