Souvlaki Sweetpotatoes with Feta and Chorizo
Cooking time
1 hour
Prep time
20 mins
Souvlaki sweetpotatoes with feta and chorizo.
Serving
For the sweetpotatoes
- 8 sweetpotatoes, washed and patted dry with paper towel
- 4 sweetpotatoes, washed and patted dry with paper towel
- 50 ml olive oil
- 25 ml olive oil
- salt and pepper, to season
- salt and pepper, to season
For the topping
- 2 chorizo sausages, casings removed and roughly chopped
- 1 chorizo sausages, casings removed and roughly chopped
- 3 garlic cloves, crushed
- 1 ½ garlic cloves, crushed
- 2 tbsp rosemary, finely chopped
- 1 tbsp rosemary, finely chopped
- 200 g tzatziki
- 100 g tzatziki
- 2 tbsp pickled jalapeños
- 1 tbsp pickled jalapeños
- 200 g feta, crumbled
- 100 g 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 the oven to 200°C and line a baking tray with baking paper.
Step 2
Prick the sweetpotatoes all over with a fork. Drizzle with olive oil, season with salt and pepper, and roast for 1 hour or until tender.
Step 3
In the last 10 minutes of roasting, fry the chorizo in a dry frying pan until slightly crispy.
Step 4
Add the garlic and rosemary, toss to combine, then remove from the heat.
Step 5
Split the roasted sweetpotatoes lengthways and drizzle with tzatziki.
Step 6
Sprinkle over the crisp chorizo, then scatter with crumbled feta, jalapeños and fresh mint. Serve warm.
