Maple Chorizo Veggie Bowls | sliced chorizo, vegetables and chickpeas with a maple glaze | Nourish Every Day

Maple Chorizo Veggie Bowls

These maple chorizo veggie bowls combine a little slice of succulent, juicy chorizo with the warming goodness of a lot of veg! Gluten free, dairy free and packed full of fibre. 
Course Main Course
Categories dairy free, egg free, gluten free, nut free, paleo
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 bowls

Ingredients

  • 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

Yoghurt Sauce

  • 1/2 cup plain Greek yoghurt or natural unsweetened yoghurt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions

  1. 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.

  2. 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. 

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

*Use any vegetables you like in these bowls - I also love oven baked cauliflower, broccoli, zucchini and red onion in this recipe. You can also use different legumes like cannellini beans or brown lentils. 

*Make sure you check that the chorizo sausage is gluten free - some sausages are made with wheat flour or wheat products somehow packed in there, though a chorizo sausage shouldn't have this.