Sweet potato and Chorizo bake

If you've got some time on you're hands, I would have this as a lunch however it does take a while and perhaps a little extravagant for lunch so maybe better for dinner. But there's no rules for this is there?

This is a take on Jamie Oliver's original recipe, which I changed to my personal preference to give it a Mexican twist.

Super healthy ( as usual ), bursting with flavour ( as usual ) easy to make ( as usual ). I'll just get on with the recipe shall I...

Sweet potato and Chorizo Bake

Serves: 2

Ingredients

• 100g sweet potato, cut into chunks

• 80g chorizo, finely sliced

• juice 1 lime and the zest

• 1/2 red onion, finely diced

• 1 small red pepper, sliced

• 1/2 chicken ( or vegetable ) stock cube

• 120ml water

• good drizzle of balsamic vinegar

• good drizzle of olive oil ( about 1tbsp )

• 4tbsp yoghurt

• 30g toasted almonds, roughly chopped

• 2 handfuls corriander, roughly chopped

• cayenne pepper, to serve

• seasoning

Method

- Simply combine the stock and water. Add everything to a roasting tin ( except the balsamic vinegar and olive oil) and pour the stock on top.

- Drizzle over the oil and balsamic. Cover the tin with tin foil. Place it in the oven to cook for 50 minutes.

- Halfway through the cooking time, remove the foil. Season well.

- Stir the coriander through the sweet potato bake.

- Serve with half the yoghurt each, half the almonds on top and a sprinkle of cayenne pepper. Grate over the zest.