The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peri Peri Pork Skewers with Maple Sweet Potatoes
Peri peri doesn’t have to stop with the usual chicken. Our take featuring free-range pork has all the same smoky flavour. Maple-glazed sweet potatoes, rich in vitamins, and a moreish chipotle dip complete the spread.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 110g baby tomatoes
- 4 free-range pork loins
- 1 handful of fresh coriander
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 cucumber
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 tbsp smoked paprika
- 180g Tenderstem broccoli
- 2 sweet potato
- 1 unwaxed lime
- 2 tbsp maple syrup
- 2 tsp peri peri seasoning (Peri-Peri Chillies, Smoked Paprika, Lemon, Roasted Garlic, Unrefined Brown Sugar, Sea Salt, Black Pepper, Onion Powder, Nutmeg, Oregano)
- 4 skewers
Nutritional Information
Calories: 605
Protein: 40g
Carbs: 51g
Fat: 28g
Peri Peri Pork Skewers with Maple Sweet Potatoes
Peri peri doesn’t have to stop with the usual chicken. Our take featuring free-range pork has all the same smoky flavour. Maple-glazed sweet potatoes, rich in vitamins, and a moreish chipotle dip complete the spread.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the sweet potatoes into 1cm thick fries (peel optional). Place onto a lined baking tray and toss with the paprika, maple syrup, 1/2 tbsp oil, a pinch of sea salt and black pepper. Bake for 25-30 mins, until soft and golden. Trim the broccoli and add to the tray in the final 10-12 mins of roasting.
- Make the salsa; roughly chop the coriander (save some for the dip). Halve the tomatoes. Roughly dice the cucumber. Combine everything in a bowl with juice from half the lime. Season with sea salt and black pepper.
- Trim and discard the fat from the pork, then cut into 8 pieces. Coat with the peri peri seasoning, a pinch of sea salt and black pepper. Thread the pork evenly onto the skewers.
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the skewers and cook for 3-4 mins, per side, until golden. Squeeze the remaining lime juice over the pork. Transfer to a lined baking tray and bake for 5 mins, until cooked through.
- Make the dip; in a small bowl, mix together the yoghurt, chipotle (to taste - it's spicy) and remaining coriander.
- Serve the fries, broccoli and skewers with the chipotle dip and salsa.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.