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.Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1 bag
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, Cashew, Pecan. )
1 bag
baby spinach leaves
1 bottle
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• 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. • Sprinkle with lemon pepper seasoning and drizzle with olive oil. 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 to 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 ready, 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!