Easy Roast Chorizo & Veggie Toss
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Easy Roast Chorizo & Veggie Toss

Easy Roast Chorizo & Veggie Toss

with Cauliflower Rice & 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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Under 650kcal
Under 40g carbs
Easy Prep
Naturally Gluten-Free
Not Suitable for Coeliacs
Allergens:
Milk

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.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

½

lemon

1

carrot

1

onion

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites. )

2 clove

garlic

1 packet

cauliflower rice

1 sachet

chicken-style stock powder

1 packet

Greek-style yoghurt

(Contains Milk;)

1 bag

mixed leaves

Not included in your delivery

olive oil

20 g

butter

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Nutritional Values

Energy (kJ)2615 kJ
Fat36.1 g
of which saturates16 g
Carbohydrate34.2 g
of which sugars24.3 g
Dietary Fibre10.5 g
Protein35.6 g
Sodium2035 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Slice lemon into wedges. Roughly chop carrot, onion and mild chorizo. • Place sweet potato, carrot 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.

2
2

• 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.

3
3

• When roast veggies and chorizo have 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • Cook cauliflowerrice until softened, 2-4 minutes. • Add the butter, chicken-style stock powder and remaining garlic and cook until fragrant, 1-2 minutes. • When roast veggies and chorizo are ready, remove tray from oven. Squeeze over some lemon. Add mixed leaves and gently toss to combine.

4
4

• Divide cauliflower rice and roast chorizo and sweet potato toss between plates. • Top with garlic yoghurt. Serve with any remaining lemon wedges.