Easy Roast Chorizo & Veggie Toss

Name: Easy Roast Chorizo & Veggie Toss with Cauliflower Rice & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 sweet potato; ½ lemon; 1 carrot; 1 onion; 1 packet mild chorizo; 2 clove garlic; 20 g butter; 1 packet cauliflower rice; 1 sachet chicken-style stock powder; 1 packet Greek-style yoghurt; 1 bag mixed leaves

with Cauliflower Rice & Garlic Yoghurt

Up to 180$ + Free Treats / Extras for Life

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:

Calorie Smart

•Under 40g carbs

•Easy Prep

•Not Suitable for Coeliacs

Allergens:

Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

lemon

carrot

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

(Contains: Milk;)

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

Cooking Steps

• 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.

• 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. • 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.