Chorizo and Roasted Potato Saute
with green salad

Name: Chorizo and Roasted Potato Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/4 lbs Sweet potatoes, 1/2" / 1.3 cm cubes; 1 Tbsp Oil, cooking; 1 tsp Paprika; for roasting Foil; 1 Avocados, sliced; 1 Tbsp Chives, chopped; 1 Tbsp Oil, cooking; 6 oz Chorizo; 2 tsp Lime juice; 2 tsp Mustard, Dijon; 1 Tbsp Vinegar, apple cider; 2 1/2 Tbsp Oil, olive; 1 head Lettuce, butterhead, leaves torn (sub any salad greens); 1 Oranges, segments; 2 Tbsp Pepitas / pumpkin seeds

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

If you roasted sweet potatoes ahead on Monday, this filling and deceptively simple saute will come together super fast. Avocado balances out the spice of the chorizo.

Ingredients

Metric

Servings:

Roasted Paprika Sweet Potatoes:

Sweet potatoes - 1 1/4 lbs , 1/2" / 1.3 cm cubes
Oil, cooking - 1 Tbsp
Paprika - 1 tsp
Foil - for roasting

Chorizo and Roasted Potato Saute:

Avocados - 1 , sliced
Chives - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp
Chorizo - 6 oz
Lime juice - 2 tsp

Butterhead Lettuce Salad with Citrus and Pepitas:

Mustard, Dijon - 2 tsp
Vinegar, apple cider - 1 Tbsp
Oil, olive - 2 1/2 Tbsp
Lettuce, butterhead - 1 head , leaves torn (sub any salad greens)
Oranges - 1 , segments
Pepitas / pumpkin seeds - 2 Tbsp

Prep

Sweet potatoes - (if not already prepped / cooked for Monday) Cube sweet potatoes. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together mustard and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Avocados / Chives / Lettuce / Oranges - Prep as directed.

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Make

If potatoes were not made ahead on Monday, heat oven to 500F / 260C. Toss potatoes with cooking oil (portion for potatoes), paprika, and some salt and pepper. Spread out on a sheet pan. Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes. Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 15 to 25 minutes more.
Heat a large skillet over medium-high heat. Add cooking oil (portion for tacos) and then chorizo. Saute until lightly browned, 5 to 6 minutes. Drain off excess oil.
Add potatoes to chorizo and saute until potatoes are heated through.
Toss together lettuce, oranges, and pepitas. Add vinaigrette until dressed to your liking.
Serve chorizo / sweet potatoes with avocados and chives. Squeeze lime juice over top. Enjoy with salad on the side.

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