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!
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
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
(Contains Milk;)
Nutritional Values
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 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.
• Divide cauliflower rice and roast chorizo and sweet potato toss between plates. • Top with garlic yoghurt. Serve with any remaining lemon wedges.