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Chorizo & root veg bulgur wheat

Chorizo & root veg bulgur wheat served on a plate

Chorizo & root veg bulgur wheat

Name: Chorizo & root veg bulgur wheat
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: ½ swede peeled and cut into 1cm chunks; 150g baby carrots halved lengthways; 1 large red onion cut into wedges; 2 garlic cloves crushed; ½ tbsp sweet smoked paprika; 2 tbsp olive oil plus an extra drizzle to serve; 150g mild cooking chorizo sliced; 150g bulgur wheat; ½ lemon juiced, plus lemon wedges, to serve; ½ bunch of parsley leaves picked; salad leaves, to serve (optional)

Esther Clark

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Serves 3

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.7 out of 5.20 ratingsRate

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Make this veg-packed chorizo and bulgur wheat dish as a speedy supper. It's ideal for an easy midweek meal and you can make it vegan by omitting the chorizo

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Ingredients

Nutrition

Units:

MetricUS

½ swede

peeled and cut into 1cm chunks
150g baby carrots

halved lengthways
1 large red onion

cut into wedges
2 garlic cloves

crushed
½ tbsp sweet smoked paprika
2 tbsp olive oil

plus an extra drizzle to serve
150g mild cooking chorizo

sliced
150g bulgur wheat
½ lemon

juiced, plus lemon wedges, to serve
½ bunch of parsley

leaves picked
salad

leaves, to serve (optional)

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Nutrition: Per serving

kcal468
fat25g
saturates7g
carbs36g
sugars12g
fibre14g
protein19g
salt1.9g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss together the swede, carrots, onion, garlic, paprika and olive oil in a roasting tin. Season and roast everything for 10 mins. Add the chorizo and continue cooking for 15-20 mins more until the swede is tender and the chorizo is crisp. Cook the bulgur wheat following pack instructions.
step 2

Toss the cooked bulgur through the veg and chorizo mixture with the lemon juice, then scatter over the parsley. Season and drizzle with a little extra oil. Serve with lemon wedges and salad leaves, if you like.

RECIPE TIPS

HOW TO MAKE IT VEGAN

Swap the chorizo for chunks of butternut squash or tempeh.

Recipe from Good Food magazine, January 2020

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A star rating of 4.7 out of 5.20 ratings

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