Easy Roast Chorizo & Cauliflower Rice
with Sweet Potato & Garlic Yoghurt
Leave it up to chorizo to do the heavy lifting in this carb smart dish that’s big on flavour and scant on effort. Tray baking veggies, then topping with this feisty Spanish sausage ensures maximum flavours that all end up in your mouth! Serve with cauliflower rice and garlic yoghurt to round out this winner dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
1
Brown Onion
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1
Sweet Potato
1 packet
Cauliflower Rice
1
Lemon
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Slice lemon into wedges. Roughly chop capsicum, onion and mild chorizo. • Place sweet potato, capsicum and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast for 10 minutes. Add chorizo to the tray and roast until veggies are tender and chorizo is browned, a further 10-15 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. • Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• When roast veggies and chorizo have 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil and the butter. • Cook remaining garlic until fragrant, 1 minute. • Add cauliflowerrice and chicken-style stock powder and cook until softened, 2-4 minutes. • When roast veggies and chorizo are ready, remove tray from oven. Squeeze over some lemon. Add baby spinach leaves and gently toss to combine.
• Divide cauliflower rice and roast chorizo and sweet potato toss between bowls. • Top with garlic yoghurt. Serve with any remaining lemon wedges. Enjoy!
