One-Tray Chorizo Veggie Toss
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One-Tray Chorizo Veggie Toss

One-Tray Chorizo Veggie Toss

with Balsamic Vinaigrette, Fetta & Almonds

This colourful meal is done in four steps and uses only one oven tray to save on washing up. With most of the magic made in the oven, it literally cooks itself, with the mild chorizo adding a rich and salty depth of flavour to the veggies. Too easy!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time10 minutes


Serving amount


sweet potato

1 packet

Carrot & Zucchini Mix

1 sachet

lemon pepper seasoning

1 packet

mild chorizo

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

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 packet

baby spinach leaves

1 sachet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs



Nutritional Values

Energy (kJ)2624 kJ
Fat44.7 g
of which saturates15.3 g
Carbohydrate23.8 g
of which sugars16.7 g
Dietary Fibre10 g
Protein32.5 g
Sodium2290 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper



• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil and sprinkle with lemon pepper seasoning. Season with salt and pepper and toss to coat. • Roast for 15 minutes (the veggies will finish cooking in step 2!).

TIP: If your oven tray is crowded, divide the veggies between two trays.


• Meanwhile, roughly chop mild chorizo. • After 15 minutes, remove the tray of veggies from oven, then add chorizo to tray. • Return tray to oven and bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.


• Meanwhile, roughly chop roasted almonds. • When veggies and chorizo are done, add baby spinach leaves and almonds to the tray. Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.


• Divide chorizo and veggie traybake between plates. • Crumble over fetta cubes to serve. Enjoy!