Piri Piri Chorizo Bake

Peel and cut the sweet potatoes (400 g) into 2cm cubes. Place them in a large microwaveable bowl, season with a pinch of [null salt] and [null black pepper], and drizzle with [null olive oil]. Squeeze over the lemon juice (3 tbsp). Toss to coat. Cover and microwave on high for minutes (6) until soft. Alternatively, bake in the oven at 180°C for 30–35 minutes. Start 6m timer

Cut the bell pepper (1 red), bell pepper (1 yellow), and bell pepper (1 green) in half, remove stems and seeds, and cut into 2cm cubes. Add them to a roasting tin. Lightly crush the cloves (3 garlic) and add to the tin. Drizzle with a little [null olive oil] and season with [null salt] and [null black pepper]. Add the cooked sweet potatoes (400 g) to the tin and roast for [10-15 minutes] until the peppers are slightly charred. Meanwhile, cook the vegan chorizo sausages (300 g) according to package instructions and cut into bite-sized pieces. Start 15m timer

For the Piri Piri sauce, peel and roughly chop the onion (1 red) and cloves (4 garlic). Halve the bell pepper (1 red), remove stem and seeds. Halve the chillies (2 red), removing seeds if a milder sauce is preferred. Combine the chopped onion (1 red), cloves (4 garlic), bell pepper (1 red), chillies (2 red), smoked paprika (2 tbsp), dried oregano (1 tsp), red wine vinegar (2 tbsp) and fresh basil (1 bunch) in a blender.

Grate in the zest of a [null lemon], then squeeze in lemon juice (3 tbsp), avoiding pips. Add a drop of [null water] and blend to a smooth paste. Taste and adjust seasoning. Remove the roasting tin from the oven. Add the cooked vegan chorizo sausages (300 g) and Piri Piri sauce to the tin, mixing everything together. Stir in the cherry tomatoes (20 g). Return the tin to the oven for minutes (15) until the vegetables are cooked and the sauce is piping hot. Start 15m timer

Heat the basmati rice (500 g) or cook according to package instructions. Pluck the leaves from the fresh coriander (20 g), discard stems, and coarsely chop the leaves. Sprinkle the chopped fresh coriander (20 g) over the baked vegetables and serve immediately with the basmati rice (500 g).