Healthy Chorizo and Quinoa Bowl with Roasted Sweet Potato and Cauliflower

Preheat oven to 200°C. Slice chorizo. Dice tomato. Peel and cut sweet potato into small 1cm pieces (see tip). Roughly chop almonds. Pick thyme and parsley leaves, chop separately, discarding stems. Cut cauliflower into small florets.

Tip! Peeling sweet potato is optional, if kept unpeeled ensure it has been washed well.

Place quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and bring to the boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until all liquid has been absorbed. Fluff with a fork, quinoa should be tender and fluffy.

Tip! If the quinoa is cooked through but there's still liquid in the pot, simply drain after cooking.

Place sweet potato and cauliflower florets onto a lined baking tray. Drizzle with olive oil and spinkle over thyme, paprika and a couple of pinches of salt. Roast for 15 - 20 minutes, until sweet potato is soft and cauliflower is brown.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

When sweet potato has 8 minutes left. Place chorizo onto a lined baking tray. Roast for 6 minutes, sprinkle almonds over chorizo and roast for 2 more minutes.

Tip! Keep and eye on the almonds, making sure they don’t burn.

Mix baby spinach, warm quinoa and half of the sherry vinegar & honey dressing. Divide into bowls and top with sweet potato, cauliflower, tomatoes, chorizo, almonds, parsley and crumbled fetta. Drizzle over remaining dressing, to taste. Enjoy!

Preheat oven to 200°C. Slice chorizo. Dice tomato. Peel and cut sweet potato into small 1cm pieces (see tip). Roughly chop almonds. Pick thyme and parsley leaves, chop separately, discarding stems. Cut cauliflower into small florets.

Tip! Peeling sweet potato is optional, if kept unpeeled ensure it has been washed well.

Place quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and bring to the boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until all liquid has been absorbed. Fluff with a fork, quinoa should be tender and fluffy.

Tip! If the quinoa is cooked through but there's still liquid in the pot, simply drain after cooking.

Place sweet potato and cauliflower florets onto a lined baking tray. Drizzle with olive oil and spinkle over thyme, paprika and a couple of pinches of salt. Roast for 15 - 20 minutes, until sweet potato is soft and cauliflower is brown.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

When sweet potato has 8 minutes left. Place chorizo onto a lined baking tray. Roast for 6 minutes, sprinkle almonds over chorizo and roast for 2 more minutes.

Tip! Keep and eye on the almonds, making sure they don’t burn.

Mix baby spinach, warm quinoa and half of the sherry vinegar & honey dressing. Divide into bowls and top with sweet potato, cauliflower, tomatoes, chorizo, almonds, parsley and crumbled fetta. Drizzle over remaining dressing, to taste. Enjoy!