Pork, Bok Choy & Mushroom Skillet with Sweet Potatoes and Artichokes
Ground pork cooked with mushrooms and greens, spooned over roasted sweet potatoes and finished with quick-seared artichoke wedges, lime, and cilantro. Savory, bright, and distinct from your recent meals.
Back to full listIngredients
- Ground Pork 1 lb $5.99
- Organic Orange Sweet Potato 2 medium $2.54
- Green Artichoke 2 artichokes $2.99
- 365 Mushroom Baby Bella Slcd 8Oz Cv 8 oz $2.99
- Organic Baby Bok Choy 1 package $2.99
- Lime 1 lime $0.59
- Cilantro Bunch 2 tbsp chopped $0.99
Instructions
- Heat oven to 425°F.
- Slice 2 medium sweet potatoes into 1/2-inch rounds, toss with olive oil, salt, and pepper, and roast 18 to 22 minutes, flipping once.
- Trim 2 artichokes, remove tough leaves and choke, and cut into wedges. Simmer in salted water 8 to 10 minutes until slightly tender; drain.
- Sear the artichoke wedges in a skillet with a little oil for 2 to 3 minutes until golden; set aside.
- In the same skillet, brown 1 pound ground pork over medium-high heat for 5 to 6 minutes.
- Add 8 ounces sliced baby bella mushrooms and chopped bok choy stems; cook 3 to 4 minutes. Add bok choy leaves and cook until wilted.
- Season with salt, pepper, and a squeeze of lime.
- Serve the pork mixture over the roasted sweet potatoes and top with the seared artichoke wedges and chopped cilantro.
Cook time: 35 minutes
Estimated cost: $13-17
Health notes: Good protein and fiber balance, with artichokes and sweet potatoes adding prebiotic fiber and potassium.
Drink pairing: Riesling