YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chorizo with Sweet Potatoes and Bell Peppers
A vibrant sheet pan meal combining savory chorizo, tender sweet potatoes, and crisp bell peppers, enhanced with a medley of chickpeas, spinach, and a boost of egg white protein. Roasted to perfection with aromatic garlic and spices, every bite is a harmonious blend of smoky, spicy, and fresh flavors.
INGREDIENTS
2 oz Chorizo
1/2 medium Sweet Potato
1/2 medium Bell Pepper (red)
1/4 medium Red Onion
1/3 cup Canned Chickpeas
3 large Egg Whites
1 cup Spinach
1 tsp Olive Oil
1 clove Garlic
1 tsp Smoked Paprika
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Slice the sweet potato into 1/4-inch rounds, chop the bell pepper into strips, and cut the red onion into wedges.
Slice the chorizo into rounds or half-moons, and mince the garlic.
In a large bowl, combine the sliced sweet potato, bell pepper, red onion, chickpeas, garlic, smoked paprika, ground cumin, salt, and pepper. Drizzle with olive oil and toss until evenly coated.
Arrange the vegetable mixture on the prepared sheet pan, then place the chorizo pieces on top.
Roast in the oven for about 20-25 minutes, stirring once halfway, until the vegetables are tender and the chorizo is slightly crispy.
While the sheet pan is in the oven, lightly scramble the egg whites in a non-stick pan until just set.
Once the sheet pan dish is done, remove from the oven and toss with fresh spinach to slightly wilt the greens.
Plate the roasted chorizo and vegetables, then top with the scrambled egg whites. Adjust seasoning with more salt and pepper if needed and serve immediately.