with Baby Spinach & Mayo
Mild chorizo adds instant charm to a trayful of veggies in this no-fuss recipe, imparting a lovely salty and smokey flavour. Along with the mild baby spinach, the sweetness from the capsicum works to balance out the richness of the dish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cauliflower
1 portion
Sweet potato
1
Capsicum
1
Mild chorizo
1 packet
Aussie spice blend
1 sachet
Parmesan cheese
1 packet
Baby spinach leaves
1 packet
White wine vinegar
drizzle
Mayonnaise
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Chop cauliflower into small florets. • Cut sweet potato and capsicum into bite-sized chunks. • Slice mild chorizo into thick rounds. • Place cauliflower and potato on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. Roast until browned and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• When potato and cauliflower have 15 minutes remaining, remove tray from the oven. • Add capsicum and chorizo to the tray. Sprinkle over Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.
• When the veggies are ready, add baby spinach leaves and a drizzle of white wine vinegar to the tray. • Gently toss to combine.
• Divide cheesy chorizo and veggie medley between bowls or plates. • Serve with a dollop of mayonnaise. Enjoy!
2658
kJ
Energy (kJ)
635
kcal
Calories
42.8
g
Fat
14.2
g
of which saturates
29.9
g
Carbohydrate
18.6
g
of which sugars
7.8
g
Dietary Fibre
33.1
g
Protein
2151
mg
Sodium
