Souvlaki Sweetpotatoes with Feta and Chorizo
Souvlaki sweetpotatoes with feta and chorizo.
Cooking time
1 hour
Prep time
20 mins
Serving
- 8 sweetpotatoes, washed, patted dry with paper towel
- 4 sweetpotatoes, washed, patted dry with paper towel
- 50ml olive oil
- 25ml olive oil
- 2 chorizo sausage, casings removed, roughly chopped
- 1 chorizo sausage, casings removed, roughly chopped
- 3 garlic cloves, crushed
- 1 ½ garlic cloves, crushed
- 2 tbsp rosemary, finely chopped
- 1 tbsp rosemary, finely chopped
- 200g tzatziki
- 100g tzatziki
- 2 tbsp pickled jalapeños
- 1 tbsp pickled jalapeños
- 200g feta, crumbled
- 100g feta, crumbled
- Handful of fresh mint leaves, to serve
- Handful of fresh mint leaves, to serve
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 368kcals
Fat: 22g
Carbohydrates: 30g
Sugar: 7g
Protein: 11g
Fibre: 4g
Directions
Step 1
Preheat oven to 200°C and line a baking tray with baking paper.
Step 2
Prick sweetpotatoes all over with a fork. Drizzle with oil, season and roast for 1 hour, or until tender.
Step 3
In the last 10 minutes of the cooking time, fry the chorizo in a dry frying pan until slightly crispy.
Step 4
Add garlic, rosemary, and toss to combine, then remove from heat.
Step 5
Split the sweetpotatoes lengthways and drizzle with tzatziki.
Step 6
Sprinkle over the crisp chorizo and scatter with crumbled feta, jalapeños and fresh mint.
