Ingredients
Roasted Sweet Potatoes with Paprika:
- Sweet potatoes - 1 1/2 lbs , cubed ((if you are ok with potatoes, you can also use baby, new, or fingerling potatoes))
- Olive oil - 2 Tbsp
- Paprika - 1 tsp
- Ketchup or hot sauce - for serving
Soyrizo Breakfast Tacos:
- Green onions - 2 stalks , chopped
- Onions - 1/2 , diced
- Eggs - 6 to 8 , whisked
- Avocado - 1 , sliced or cubed
- Carrots - 1/2 lb , diced
- Chorizo - 1 lb
- Hot sauce - for serving
Prep
- Green onions / Onions - Prep as directed. (Can be done up to 3 days ahead)
- Eggs - Whisk.
- Carrots / Avocado - Prep as directed.
- Sweet potatoes - Cube.
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Make
- Preheat oven to 500F (260C) degrees. {Check out our how to roast vegetables video.}
- Place sweet potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
- While potatoes are cooking, heat a skillet over medium heat. Add in 1 tbs. (15 ml) cooking oil and then diced onions to heated oil with a dash of salt. Saute for ~3 minutes, until softened. Add in carrots with a dash of salt and saute for another 5 to 7 minutes, until carrots have gotten tender but still crunchy. Add in chorizo (remove from casing) and saute everything together. Remove from skillet when carrots are cooked through.
- Return skillet back to heat and add remaining tablespoon of oil. Add in eggs and then lightly scramble until you get them to the consistency you want. Remove from heat.
- After potatoes have steamed for 10 minutes, take them out and toss with olive oil, paprika, and a generous sprinkle of salt. Roast for another 10 to 15 minutes uncovered, giving them a shake midway through.
- Spoon chorizo mixture over eggs. Top with avocado and hot sauce. Serve potatoes on the side dipped in ketchup or drizzled with hot sauce.
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