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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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
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