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Chorizo & root veg bulgur wheat | Daily Dine

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Chorizo & root veg bulgur wheat

Chorizo & root veg bulgur wheat

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

View original recipe on bbcgoodfood.com

dinnersuppersalad

0

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 3

Nutritional Information

Calories:468 kcal

Carbohydrate:36 g

Fat:25 g

Dietary Fiber:14 g

Protein:19 g

Saturated Fat:7 g

Sodium:1.9 mg

Sugar:12 g

Ingredients

1/2 swede peeled and cut into 1cm chunks

150g baby carrots halved lengthways

1 large red onion cut into wedges

2 garlic cloves crushed

1/2 tbsp sweet smoked paprika

2 tbsp olive oil plus an extra drizzle to serve

150g mild cooking chorizo sliced

150g bulgur wheat

1/2 lemon juiced, plus lemon wedges, to serve

1/2 bunch of parsley leaves picked

salad leaves, to serve (optional)

Instructions

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.