[Hands-Free Traybakes] Smokey Chorizo & Harissa Sweet Potato Traybake
with Chickpeas & Yoghurt
Calories
:
752 kcalProtein
:
38.3g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Capsicum
1 packet
Chickpeas
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Harissa Paste
(May be present: Soy.)
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Snacking Tomatoes
1 packet
Sweet Potato Chunks
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Slice zucchini into thick rounds.
- Cut capsicum into large chunks.
- Drain and rinse chickpeas.
2
- Place prepped veggies, chickpeas and sweet potato chunks on a lined oven tray. Sprinkle over paprika spice blend, drizzle with olive oil, season with salt and toss to coat.
- Bake until veggies are tender, 10-15 minutes.
TIP: If your oven tray is crowded, divide between two trays.
3
- Meanwhile, halve chorizo lengthways.
- Remove tray from oven and add snacking tomatoes. Top veggies with chorizo and drizzle with olive oil. Bake until chorizo is golden and tomatoes are slightly blistered, a further 10-15 minutes.
4
- Once traybake is done, drizzle over harissa paste. Toss to combine.
- Divide smokey chorizo and harissa sweet potato traybake between plates. Enjoy!
