Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This hearty bake combines tender sweet potatoes, sweet peppers, dried dates, and rich chorizo, which all come together under a drizzle of creamy cilantro sauce.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet 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 20 minutes. Leaving the oven on, remove from the oven.
Meanwhile, cut off and discard the stems of the sweet peppers; remove the cores. Quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the dates.
To the baking dish of partially baked sweet potatoes, add the quartered sweet peppers, sliced white bottoms of scallions, chopped dates, and chorizo (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. 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.
Meanwhile, in a bowl, combine the sour cream and cilantro sauce; season with salt and pepper. Stir to combine. Serve the finished bake topped with the sweety drop peppers, creamy cilantro sauce, crispy onions, and sliced green tops of scallions. Enjoy!
Tips from Home Chefs