Ingredients
Scale
- 2 small sweet potatoes (1cm cubes)
- 4 carrots (1cm cubes)
- 1 red onion (3cm chunks)
- 2 sticks chorizo (3cm chunks)
- 1 tbsp olive oil
- 1 heaped tspn Mexican spice
- 1 bunch of parsley (finely chopped)
- 1 cos lettuce
- 2 avocados
- 2 limes
Instructions
- Go ahead and chop all the veggies, you’ll notice that the chorizo and onions need to be a bit bigger that way they don’t burn. Toss them with the chopped carrots and sweet potatoes and cover with the oil and herbs.
- Cook them on 180 for 15mins and then 200 for 10mins. If you’re using an oven I’d just pop it all on a tray at 180 for a good 50 mins or so.
- When they’re done, stir through the finely sliced parsley let it cool slightly.
- When you’re ready to eat, pop them on lettuce boats with avocado slices and lime juice over the top.
Notes
- A little goats cheese or sour cream on top would be great, and if you’ve got any of my pickled onions, pop them on top too.
- Cook Time: 25 minutes
