Skip to main content
Cajun Chorizo, Sweet Potato and Charred Corn Stew
Cajun Chorizo, Sweet Potato and Charred Corn Stew

Cajun Chorizo, Sweet Potato and Charred Corn Stew

with Bulgur Wheat, Avocado & Tomato Salsa and Cheese

Recipe Development Team
Recipe Development TeamPublished on October 27, 2023

Our Cajun Chorizo, Sweet Potato and Charred Corn Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Spicy
Allergens:
Cereals containing gluten
Celery
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

20 grams

Vegetable Stock Paste

(Contains: Celery)

2 unit(s)

Garlic Clove**

160 grams

Sweetcorn

1 unit(s)

Lime

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

2 unit(s)

Medium Tomato

1 unit(s)

Avocado

75 grams

Soured Cream

(Contains: Milk)

90 grams

Diced Chorizo

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4336 kJ
Energy (kcal)1036 kcal
Fat43.3 g
of which saturates14.3 g
Carbohydrate132.5 g
of which sugars34.1 g
Protein31.4 g
Salt5.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lid
Large Saucepan
Zester
Sieve
Garlic Press
Large Frying Pan
Medium Bowl
Fork

Cooking Instructions and Tips

Roast the Sweet Potato
1

Preheat your oven to 240°C/220°C fan/gas mark 9. 

Chop the sweet potatoes into 2cm chunks (no need to peel), then pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Get the Bulgur On
2

Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the vegetable stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Finish your Prep
3

Next, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. Zest and cut the lime into wedges. 

Heat a large frying pan on high heat (no oil).

Once hot, add the chorizo and sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Bring on the Spiced Sauce
4

Once the corn is charred, add a drizzle of oil to the pan and lower the heat. Add the garlic and Cajun spice mix (add less if you'd prefer things milder), then stir-fry for a further 30 secs. 

Stir in the passata and remaining vegetable stock paste along with the sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until thickened, 5-6 mins. 

Time to Salsa
5

While the sauce simmers, cut the tomatoes into 1cm chunks and pop into a medium bowl. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut it into 1cm chunks and add it to the tomatoes. 

Drizzle over some olive oil and squeeze in some lime juice from a lime wedge. Season with salt and pepper, mix together, then set your salsa aside. 

Finish and Serve
6

Once roasted, stir the sweet potato into the sauce. Season with salt and pepper, squeeze in some more lime juice, then remove from the heat. Add a splash of water if it's a little too thick.

Fluff up the bulgur with a fork, stir through the lime zest, then share between your bowls. Top with the spiced stew. 

Serve with the salsa on the side and top with a dollop of soured cream. Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans