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Sweet Potato, Pepper & Chorizo Bowl

Sweet Potato, Pepper & Chorizo Bowl

Rating
4rating out of 5

(274 reviews from our customers)

Prep Time

35 min

Cuisine

Paprika rich, smoky chorizo and sweet potato works really well as a flavour duo. Balanced with sticky red onion, bitter green pepper and a touch of chipotle paste. Served over couscous. Smokin'.

Prep Time

35 min

Cuisine

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Couscous
120g couscous †
Green-pepper
1 green pepper
garlic-clove
2 garlic cloves
Mini-cooking-chorizo
100g British mini cooking chorizo
Vegetable-stock-cube
1 vegetable stock cube †
sweet-potato
300g sweet potatoes
Chipotle-paste
1 tbsp chipotle paste
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 120g couscous<span class="strong">†</span>
  • 1 green pepper
  • 1 garlic clove
  • 100g British mini cooking chorizo
  • vegetable stock pot<span class="strong">†</span>
  • 300g sweet potatoes
  • 1 chipotle paste sachet (20g)
Typical Values per 100g per serving
Energy 690 kJ
164 kcal
2724 kJ
647 kcal
Fat
of which saturates
6.1 g
2 g
24 g
7.9 g
Carbohydrate
of which sugars
21.5 g
4.1 g
84.6 g
16.2 g
Fibre 0.9 g 3.6 g
Protein 6 g 23.9 g
Salt 1.09 g 4.28 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
120g couscous
durum wheat (gluten) semolina (100%)
1 green pepper
green pepper
1 garlic clove
garlic
100g British mini cooking chorizo
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
300g sweet potatoes
1 chipotle paste sachet (20g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
Allergens
  • Allergens highlighted by † (gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sweet Potato, Pepper & Chorizo Bowl

De-link and cut the mini chorizo sausages in half

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp (2 tbsp) olive oil over a medium heat

Peel and finely slice the onion(s)

2 Sweet Potato, Pepper & Chorizo Bowl

Once hot, add the chorizo and onion with a pinch of salt and sugar

Cook for 4 min or until the chorizo has caramelised and the onion has softened

Meanwhile, cut the sweet potato into bite-size pieces, keeping the skins on

3 Sweet Potato, Pepper & Chorizo Bowl

Add the sweet potato to the pan cook for 5 min or until starting to colour

Meanwhile, boil a kettle

Deseed the peppers (scrape the seeds and pith out with a teaspoon) and cut into bite-size pieces

4 Sweet Potato, Pepper & Chorizo Bowl

Peel and finely chop (or grate) the garlic

Add the pepper and garlic to the pan and cook for a further 5 min or until the pepper starts to colour

5 Sweet Potato, Pepper & Chorizo Bowl

Meanwhile, add the couscous to a shallow bowl with 200ml (400ml) boiled water and cover with a tea towel

Set aside for 10 min or until the water is absorbed and the couscous tender

6 Sweet Potato, Pepper & Chorizo Bowl

Dissolve the stock cubes(s) in 350ml (650ml) boiled water

Add the chipotle paste and stir to fully combine

7 Sweet Potato, Pepper & Chorizo Bowl

Add the chipotle stock to the pan and cook with a lid over a medium-high heat for a further 8-10 min or until the sweet potato is fork-tender

Fluff the cooked couscous with a fork

8

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Serve the chorizo and vegetables over the couscous

Season with plenty of pepper and a drizzle of olive oil

Enjoy!

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