In your food processor, start by puréeing the bunch of parsley. Next, cut the stem off, and de-seed the jalapeño. Add it to the food processor and purée.

After this, add the 2 tbsps of orange juice, tbsp of olive oil, 1/2 tbsp lime juice, tsp orange zest, and 1/4 tsp each ginger, cumin, garlic powder, salt, and pepper. Blend until well combined and then scoop it out into a large bowl.

Line a baking sheet with tin foil and preheat the oven to 375°.

Peel and dice both of the sweet potatoes adding them to the parsley jalapeño mixture in the bowl. Next, de-seed and dice up the red pepper and throw that in as well. After that, cut up the onion and halve the brussels sprouts also adding them to the bowl. Stir until all the veggies are coated in the parsley sauce.

Take the chorizo links out of their casing and cut them into chunks, placing them on the baking sheet. Next, pour all the veggies on top of the chorizo. Place the baking sheet in the oven on the middle rack and bake at 375° for 45-55 minutes, or until the sweet potatoes are cooked through.

Once they're done, remove the tray from the oven and sprinkle the top with feta cheese. Serve immediately and enjoy!