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HelloFresh
HelloFresh
Chorizo & Sweet Potato Tray Bake

Chorizo & Sweet Potato Tray Bake

with Spring Onion Raita

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Leave it up to chorizo to do the heavy lifting in this dish that’s big on flavour and scant on effort. Tray baking veg with this feisty Spanish sausage ensures none of the amazing flavour is lost to your pan – it all ends up in your mouth!

Allergens:Milk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

400 g

sweet potato

1

carrot

1

green capsicum

1

chorizo

1 sachet

sweet paprika

1

spring onions

1 tub

Greek yoghurt

(ContainsMilk)

1 bag

rocket

½ bunch

coriander

1

zucchini

Not included in your delivery

3 tbs

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2440 kJ
Fat34.1 g
of which saturates10.3 g
Carbohydrate41.8 g
of which sugars24 g
Protein23 g
Sodium1070 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Spoon
Plate
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato and carrot (unpeeled) into 1 cm chunks. Chop the green capsicum into 1 cm chunks. Slice the zucchini into 0.5 cm rounds. Chop the chorizo into 2 cm chunks.

BAKE THE VEGGIES
BAKE THE VEGGIES
2

Add the sweet potato, carrot, green capsicum, zucchini and sweet paprika to the prepared oven tray. Drizzle with 2/3 of the olive oil and season with salt and pepper. Toss to coat and bake for 20-25 minutes, or until golden. After the veggies have been in the oven for 5 minutes, add the chorizo to the same tray, toss with the veggies and cook for the remainder of the cooking time.

PREP THE SPRING ONION RAITA
PREP THE SPRING ONION RAITA
3

While the veggies are cooking, finely chop the spring onion and combine with the Greek yoghurt in a small bowl. Season to taste with salt and pepper.

Raita is an Indian condiment traditionally made with yoghurt and raw or cooked vegetables stirred through. It’s typically served as a side dish to help cool down the heat of spicy foods.

DRESS THE ROCKET
DRESS THE ROCKET
4

Combine the remaining olive oil and the balsamic vinegar in a medium bowl. Add the rocket leaves and toss to coat.

PICK THE CORIANDER
PICK THE CORIANDER
5

Pick the coriander leaves.

SERVE UP
SERVE UP
6

Divide the chorizo and sweet potato tray bake between plates. Top with the dressed rocket leaves, a few dollops of spring onion raita and the coriander leaves.