Baked Sweetpotato, Chorizo and Rocket
Cooking time
45 mins
Prep time
40 mins
Delicious North Carolina sweetpotatoes are perfectly roasted and paired with spicy chorizo and fresh rocket for a stunning summer main or side.
Serving
Apparatus needed
- Baking tray
For the sweetpotatoes
- 2 North Carolina sweetpotatoes
- 1 North Carolina sweetpotatoes
- 1 olive oil
- ½ tbsp olive oil
For the guacamole
- 2 avocados
- 1 avocados
- ¼ red onion, finely chopped
- ⅛ red onion, finely chopped
- ½ tsp garlic powder
- ¼ tsp garlic powder
- 1 tbsp maple syrup
- ½ tbsp maple syrup
- ¼ tsp salt
- ⅛ tsp salt
- ¼ tsp chilli flakes
- ⅛ tsp chilli flakes
- 1 tbsp lime juice
- ½ tbsp lime juice
For the topping and serving
- 150 g chorizo, diced
- 75 g chorizo, diced
- 2 tbsp pomegranate seeds
- 1 tbsp pomegranate seeds
- 2 tbsp roasted pine nuts
- 1 tbsp roasted pine nuts
- 1 tbsp fresh coriander, chopped
- ½ tbsp fresh coriander, chopped
- 2 tbsp sriracha mayonnaise
- 1 tbsp sriracha mayonnaise
- 1 bag rocket leaves
- ½ bag rocket leaves
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 530kcals
Fat: 35.8g
Carbohydrates: 41.7g
Sugar: 11.3g
Protein: 12g
Fibre: 25g
Directions
Step 1
Preheat the oven to 200°C.
Step 2
Spray a baking sheet with the olive oil. Cut the sweetpotatoes lengthways into halves and place them skin-side down.
Step 3
Bake for 25 to 30 minutes or until soft.
Step 4
While the sweetpotatoes are baking, cut the avocados in half lengthways. Remove the pits, scoop out the flesh with a spoon and place it in a medium bowl.
Step 5
Mash with a fork to your desired consistency.
Step 6
Add the chopped red onion, lime juice, garlic powder, maple syrup, chilli flakes and salt. Stir to combine, then set aside.
Step 7
On medium heat, pan fry the diced chorizo for 10 minutes, then set aside.
Step 8
To assemble, spread two tablespoons of guacamole on each sweetpotato half. Add a few pieces of chorizo on top, then sprinkle the pomegranate seeds, pine nuts and chopped coriander.
Step 9
Drizzle with sriracha mayonnaise and serve with rocket leaves.
