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Sweet Potato, Peppers And Chorizo Bake

Another quick dish packed full of warm Spanish flavours, full of healthy ingredients, perfect for midweek. If you like spicy, you can add a generous pinch of chilli flakes to the vegetables before you roast them. The dish is also lovely with a poached or fried egg.

3 large sweet potatoes (or 4 small), cut into chunks, no need to peel

2 red onions, sliced into 1cm strips

4 peppers in assorted colours, deseeded and sliced

4 tbsp olive oil

3 tsp paprika

1 tsp ground cumin

400g cooking chorizo, sliced into thick rounds

200g bacon bits or pancetta

3 garlic cloves, finely chopped

1 small bunch parsley, leaves removed and chopped

Preheat the oven to 200C fan. In a roasting tin, add the sweet potatoes, onions and peppers. Drizzle with the olive oil and sprinkle the cumin and and paprika and season with salt and pepper. Give everything a good stir to make sure all the veg are coated. Put in the oven for 30-35 minutes or until the vegetables are soft and slightly charred.

Heat a drizzle of olive oil in a frying pan and add the chorizo and bacon. Cook until everything is well colour, turn the heat down and add the garlic and cook for a couple of minutes then add the parsley. Set aside,

Once the veg are cooked, stir the bacon and chorizo through the veg and serve.

Chopped Garlic And Parsley
Sweet Potato, Peppers And Chorizo Bake Preparation Of Vegetables
Cooking Chorizo For Sweet Potato, Peppers And Chorizo Bake
Sweet potato, peppers and chorizo bake

Sweet potato, chorizo and pepper bake

Jules
Another quick dish packed full of warm Spanish flavours, full of healthy ingredients, perfect for midweek. If you like spicy, you can add a generous pinch of chilli flakes to the vegetables before you roast them. The dish is also lovely with a poached or fried egg.
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Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Servings 4 people
Calories 744 kcal

Ingredients
  

  • 3 large sweet potatoes (or 4 small) Cut into chunks, no need to peel
  • 2 red onions peeled and cut into 1cm slices
  • 4 peppers, assorted colours deseeded and sliced
  • 4 tbsp olive oil
  • 3 tsp paprika
  • 1 tsp ground cumin
  • 400 g cooking chorizo sliced into thick rounds
  • 200 g bacon bits or pancetta
  • 3 cloves garlic finely chopped
  • 25 g pack of parsley leaves removed and chopped

Instructions
 

  • Preheat the oven to 200C fan. In a roasting tin, add the sweet potatoes, onions and peppers. Drizzle with the olive oil and sprinkle the cumin and and paprika and season with salt and pepper. Give everything a good stir to make sure all the veg are coated. Put in the oven for 30-35 minutes or until the vegetables are soft and slightly charred.
  • Heat a drizzle of olive oil in a frying pan and add the chorizo and bacon. Cook until everything is well colour, turn the heat down and add the garlic and cook for a couple of minutes then add the parsley. Set aside,
  • Once the veg are cooked, stir the bacon and chorizo through the veg and serve.

Nutrition

Calories: 744kcalCarbohydrates: 58gProtein: 21gFat: 48gSaturated Fat: 17gTrans Fat: 1gCholesterol: 104mgSodium: 1935mgPotassium: 1185mgFiber: 10gSugar: 15gVitamin A: 33018IUVitamin C: 129mgCalcium: 131mgIron: 4mg
Tried this recipe?Let us know how it was!

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