These maple chorizo veggie bowls combine a little slice of succulent, juicy chorizo with the warming goodness of a lot of veg! Kind of indulgent but a whole lot of nice, too. Gluten free, dairy free and packed full of fibre.
Do you have someone in your life who probably wouldn’t order a salad, but heads straight for a good ol’ fashioned sausage sizzle? Let me put forward this compromise. Lure them in with a delectable piece of maple glazed chorizo, and fill up with chunky roasted veg. The perfect meal.
These chorizo veggie bowls are incredibly hearty and incredibly tasty, too. I decided to make them initially as a fun weeknight dinner idea for the hubs and I. We often have some kind of mish mash veggie bowl, especially toward the end of the week when I have run out of ideas and have leftover vegetables in the fridge. But I wanted to make them a bit more exciting, and felt that chorizo offered that excitement factor.
Add a (freaking easy to make) maple glaze, and these chorizo veggie bowls just POP.
I always struggle a little bit when writing up these recipes because I don’t like being too prescriptive about the exact ingredients. The beauty of a veggie bowl is that you can throw in just about whatever you’ve got laying about. My favourite ingredients to go in this particular bowl are:
- brussels sprouts;
- potato and sweet potato; and
however, you really can go nuts with the veggies and just put in whatever! Roasted cauliflower, broccoli, zucchini and/or red onion would also be delicious in these bowls.
In the recipe instructions you’ll see I’ve specified to put the potatoes in the oven first – they are going to take longer to cook than the other veggies.
Once you’ve got your vegetable selection down, putting together these chorizo veggie bowls is as simple as pan frying chorizo slices, coating them in the glaze, and plating up. I add some canned chickpeas for good measure; they are another source of protein and fibre. The sauce pictured is just a simple little pot of yoghurt mixed with some garlic powder, paprika and salt.
The hubs really loved this bowl and I think you will too! It’s a fun, tasty weeknight dinner option that isn’t too tricky, is jam packed full of veggies, and packs a flavour punch.
Maple Chorizo Veggie Bowls
- 1 chorizo sausage (deli chorizo, suitable for cooking)
- 1 tbsp maple syrup
- 1-2 tbsp apple cider vinegar
- 1 medium sweet potato
- 1 large potato
- 250 grams brussels sprouts
- 1 red capsicum
- 200 grams canned chickpeas, drained and rinsed (half a standard can)
- garlic powder for seasoning the vegetables
- extra virgin olive oil for cooking and drizzling
- salt and pepper
- 1/2 cup plain Greek yoghurt or natural unsweetened yoghurt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Preheat oven to 180 C and line a baking tray with baking paper (or use a good non stick tray!). Cut potato and sweet potato into chunks, coat in a drizzle of olive oil, season with garlic powder, salt & pepper, and place in the oven on the tray. Roast for about 15 minutes. While these are roasting, slice the capsicum into thick strips and cut the sprouts in half, and coat in olive oil, garlic powder and salt & pepper as well. Add them to the tray and roast the whole lot of veggies again for about 20-25 minutes longer, or until cooked through and browning at the edges.
- Cut the chorizo into slices approximately 5mm thick. Heat a frypan to a moderate-high heat and cook the chorizo – you don’t usually need to add much oil to the pan, if any, as the chorizo cooks in its own fat.
- Once the chorizo is almost cooked through, reduce heat to low and add in the maple syrup and apple cider vinegar. Coat the chorizo and cook for a further 2-3 minutes until the glaze thickens slightly.
- To make the yoghurt sauce, simply combine all of the ingredients together and season with salt and pepper. Add a little water if you want a thinner sauce.
- Serve up the bowls by dividing up the vegetables, chorizo, chickpeas and yoghurt sauce between two individual serving bowls (though I like to serve the yoghurt sauce as a dipping sauce on the side). Drizzle over any glaze leftover in the frypan, too. Any excess vegetables can be popped in an airtight container in the fridge to use for another meal.