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 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Carrot & Zucchini Mix
1 bag
Lemon pepper seasoning
1 sachet
Roasted almonds
1 packet
Mild chorizo
1 packet
Baby spinach leaves
1 bag
Honey
1 tbs
Balsamic Vinaigrette Dressing
1 bottle
Fetta Cubes
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato and carrot & zucchini mix 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 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. • 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 chorizo and veggie traybake between plates. • Crumble over fetta cubes to serve. Enjoy!
2772
kJ
Energy (kJ)
43.6
g
Fat
14.6
g
of which saturates
31.4
g
Carbohydrate
20.1
g
of which sugars
35.8
g
Protein
2323
mg
Sodium
