• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Slice lemon into wedges. Roughly chop capsicum, brown onion and mild chorizo. • Place sweet potato, capsicum 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 and the butter. • Cook remaining garlic until fragrant, 1 minute. • Add cauliflower rice and chicken-style stock powder and cook until softened, 2-4 minutes. • When roast veggies and chorizo are ready, remove tray from oven. Squeeze over some lemon. Add baby spinach leaves and gently toss to combine.

• Divide cauliflower rice and roast chorizo and sweet potato toss between bowls. • Top with garlic yoghurt. Serve with any remaining lemon wedges. Enjoy!