Sweet Potato, Pepper & Chorizo Bowl

Sweet Potato, Pepper & Chorizo Bowl

Rating
4.00rating out of 5

(273 reviews from our customers)

Prep Time

35 min

Cuisine

Use within

6-7 days

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

Use within

6-7 days

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tbsp chipotle paste
  • couscous<span class="strong">†</span>
  • garlic clove
  • green pepper
  • British mini cooking chorizo
  • red onion
  • Sweet potatoes
  • vegetable stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 585 kJ
139 kcal
2622 kJ
621 kcal
Fat
of which saturates
4.7 g
1.5 g
21.2 g
6.9 g
Carbohydrate
of which sugars
20.2 g
4.3 g
90.8 g
19.4 g
Fibre 0.9 g 4.2 g
Protein 5.2 g 23.4 g
Salt 0.45 g 2.04 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 tbsp chipotle paste
chipotle chilli (34%), fresh onion, tomato puree, vinegar, fresh garlic, salt, coriander.
couscous
durum WHEAT semolina, water
garlic clove
green pepper
British mini cooking chorizo
cured pork trim (british pork, preseratives e250, e252), leg fat, table salt, caster sugar, stabiliser e450, paprika oil, spices and herbs (paprika smoked, oregano, garlic powder, garlic roasted, white ground pepper, dextrose)
red onion
Sweet potatoes
vegetable stock cube
sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
Allergens
  • Allergens highlighted by † (wheat-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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