Vegetarian Piri Piri Chorizo Bake

Ingredients for Vegetarian Piri Piri Chorizo Bake

• 2 medium sweet potatoes

• Olive oil

• 1 lemon

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 3 garlic cloves

• 275g shop-bought veggie chorizo sausages

• 20 cherry tomatoes

• 750g cooked basmati rice, or use 2 (250g) bags microwavable basmati rice, to serve

• 20g coriander

• Salt and black pepper

• 1 red onion

• 4 garlic cloves

• 1 red pepper

• 2 fresh red chillies (Scotch bonnet, red, or bird’s-eye)

• 2 tablespoons smoked paprika

• 1 teaspoon dried oregano

• 2 tablespoons red wine vinegar

• 1 large bunch of fresh basil

• 1 lemon

Preheat oven to 177°C

First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes.

Cut the peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10–15 minutes, until the peppers have small black patches on the skins.

Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package.

To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the pepper in half and cut out the stem and seeds. Rip the stems from the chillies, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chillies in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.

Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.

Heat the rice or cook it following the instructions on the package.

Pluck the leaves from the coriander and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables.

Serve with rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.