Pork Chorizo, Potato & Fig Bake with Lemon Mayo & Almonds
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Pork Chorizo, Potato & Fig Bake

with Lemon Mayo & Almonds

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This hearty bake combines tender potatoes, bell peppers, sweet figs, and rich chorizo, which all comes together under a drizzle of preserved lemon mayo and roasted almonds for satisfying crunch.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Pork Chorizo, Potato & Fig Bake with Lemon Mayo & Almonds
Title
  • 18 oz Pork Chorizo
  • 1¼ lbs Potatoes
  • 2 Bell Peppers
  • 4 Dried Turkish Figs
  • 1 bunch Parsley
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Sliced Roasted Almonds
  • 1 oz Sweety Drop Peppers
  • ¼ cup Mayonnaise
time-saving
tips & techniques
How To: Chop Herbs
Almonds
How To: Dice a Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Start the bake
1 Start the bake

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, roughly chop the figs; place in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Roughly chop the parsley leaves and stems.

Finish the bake
3 Finish the bake

To the baking dish of partially baked potatoes, add the diced bell peppers, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper; drizzle with olive oil. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

Make the lemon labneh & serve your dish
4 Make the lemon labneh & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, sweety drop peppers, and chopped parsley. Enjoy!

Tips from Home Chefs

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Pork Chorizo, Potato & Fig Bake

Start the bake
1 Start the bake

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the figs; place in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients
Finish the bake
3 Finish the bake

To the baking dish of partially baked potatoes, add the diced bell peppers, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper; drizzle with olive oil. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

4 Make the lemon labneh & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, sweety drop peppers, and chopped parsley. Enjoy!

Make the lemon labneh & serve your dish
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