This sweet potato and chorizo tray bake is a one pan winner dinner, on the table in less than an hour. For a delicious salad, try roasting the tray bake, then cool slightly and toss with rocket and the dressing.
Prep time: 20 minutes
Cook time: 35 minutes
Serves: 6
Ingredients
2 large orange sweet potatoes (1kg)
2 medium red onions (340g)
2 x 400g cans chickpeas
4 x 100g (3oz) chorizo sausages
3 tsp fennel seeds
500g cherry truss tomatoes
200g fetta
2 tbsp red wine vinegar
flat-leaf parsley and dill sprigs, to serve
toasted sliced sourdough, to serve
DRESSING
1/3 cup (115g) honey
1/3 cup (80ml) extra virgin olive oil
2 tsp smoked paprika
Method
- Preheat oven to 200°C.
- To make dressing: Combine ingredients in a small jug and season with sea salt and freshly ground black pepper; stir to combine.
- Peel sweet potatoes and slice thickly into rounds. Cut onions into wedges. Drain and rinse chickpeas. Slice chorizo thickly.
- Line the oven tray with baking paper.
- Place sweet potatoes, onions, chickpeas and half the dressing in the tray; toss to combine. Scatter over fennel seeds; season. Bake for 25 minutes.
- Add chorizo, tomatoes and crumbled fetta to the tray. Bake for a further 10 minutes or until chorizo is cooked, tomatoes are softened and fetta is golden.
- Add vinegar to remaining dressing.
- Scatter tray bake with parsley and dill and drizzle with remaining dressing. Serve with toasted sourdough.
Recipe swaps
Substitute chickpeas for black beans or pinto beans, and sweet potato for pumpkin or potato.
On the side
Serve with toasted sourdough bread brushed with olive oil.
Which pan?
Extra-large deep oven tray
