Zesty Chorizo Bowls
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Zesty Chorizo Bowls

Zesty Chorizo Bowls

with Herby Mayo

Peppers, zucchini and chorizo are a match made in heaven! This dish capitalizes on this classic trio, with crispy roasted potatoes and a zesty herb mayo to top it all off. Altogether, it's the perfect bright and punchy bowl!

Tags:
Family Friendly
Allergens:
Sulphites
Mustard
Egg
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)

1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

4 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

2 unit(s)

Garlic, cloves

1 unit(s)

Lime

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Zucchini

¾ cup

Basmati Rice

2 unit(s)

Green Onion

Not included in your delivery

¼ tsp

Pepper*

¼ tsp

Salt*

2.5 tbsp

Oil*

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Nutrition Values

Calories1130 kcal
Fat73 g
Saturated Fat20 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber8 g
Protein37 g
Cholesterol130 mg
Sodium1860 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Large Bowl

Instructions

Roast potatoes
1
  • Quarter potatoes.
  • Add potatoes, 1 tbsp (2 tbsp) oil and half the Enchilada Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven until potatoes are golden-brown and tender, 25-28 min. 
Prep
2
  • Meanwhile, peel, then thinly slice onion.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Peel, then mince or grate garlic.
  • Core, then cut pepper into 1/4-inch slices.
  • Roughly chop cilantro.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
Cook veggies
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini, onions and half the garlic.
  • Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.
  • Season with salt and pepper.
  • Transfer to a large bowl, then cover to keep warm.
Cook chorizo
4
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
  • Add remaining Enchilada Spice Blend, remaining garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper, to taste.
Make herby mayo
5
  • Meanwhile, add mayo, half the cilantro, 1 tsp (2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl.
  • Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Divide potatoes between bowls. Top with veggies, then chorizo and cheese.
  • Dollop herby mayo over top.
  • Sprinkle with remaining cilantro.
  • Squeeze a lime wedge over top, if desired.
7

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.