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Chorizo and Roasted Potato Saute
with green salad

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

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

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Make

  1. 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.
  2. 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.
  3. Add potatoes to chorizo and saute until potatoes are heated through.
  4. Toss together lettuce, oranges, and pepitas. Add vinaigrette until dressed to your liking.
  5. Serve chorizo / sweet potatoes with avocados and chives. Squeeze lime juice over top. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (41)
No ratings yet.
Gluten-free (0)
Paleo (3)
Vegetarian (10)

28 reviews

Delicious! I added tomatoes to the tacos. Cotija cheese would be good too. I love the citrus and pepitas in the salad. Simple and delicious meal!

By: Caroline
Posted: May 01, 2020
Diet: Vegetarian
0 Helpful

This was awesome. Came together really quickly thanks to the potatoes having been roasted earlier in the week. I was a little dubious of potatoes in tacos, but all the flavors melded really well. We added some pickled onions, radishes, and carrots that were leftover from the weekend.

By: Lyndsey
Posted: May 28, 2019
Diet: Original
0 Helpful

This was good. Nothing super special. Wish there were suggestions on what to substitute for the tortillas. They’re so filling and I feel like I’m eating tortillas with a mild flavoring of whatever’s inside it.

By: Jack
Posted: Apr 25, 2019
Diet: Original
0 Helpful

Substituted Mexican veggie sausage for the soyrizo, which turned out super spicy but still delicious (glad we had sour cream and avocado, though!). Very filling and low fuss. Great for a weeknight.

By: Jenn
Posted: Apr 21, 2019
Diet: Vegetarian
0 Helpful

The tacos were really good, and I liked the freshness of the salad paired with them. Looking forward to trying these again as breakfast tacos like so many commenters suggested!

By: Melissa
Posted: Apr 18, 2019
Diet: Original
0 Helpful

Went rogue on this one, it morphed into potato, egg, bacon tacos, that were tasty.

By: Marisa
Posted: Apr 16, 2019
Diet: Original
0 Helpful