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 40g carbohydrates per serving.*
Allergens
Tags
Olive oil
Sweet potato
1
Carrot
1
Zucchini
1
Lemon pepper seasoning
1 sachet
Mild chorizo
1 packet
Roasted almonds
0.5 packet
Baby spinach leaves
1 packet
Honey
1 tbs
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut carrot and zucchini into half-moons. • Place sweet potato, carrot and zucchini on a lined oven tray. • Drizzle with olive oil and sprinkle with lemon pepper seasoning. 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 the oven, then add chorizo to tray. • Return tray to oven and bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.
• Meanwhile, roughly chop roasted almonds (see ingredients). • When veggies and chorizo are done, add baby spinach leaves and almonds to the tray. • Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.
• Divide one-tray chorizo and veggie toss between plates. • Crumble over fetta cubes to serve. Enjoy!
2670
kJ
Energy (kJ)
638
kcal
Calories
47.1
g
Fat
16.2
g
of which saturates
24.2
g
Carbohydrate
17.5
g
of which sugars
8.8
g
Dietary Fibre
36.5
g
Protein
2362
mg
Sodium
