Sweet potato, chorizo and red pepper

2 May


Sweet potato, red pepper and chorizo tossed in a simple vinaigrette is a very satisfying combination of ingredients.

I usually serve it as a simple, weekday dinner over couscous, but it also works nicely as a warm salad.

Sweet potato, chorizo and red pepper
(serves 2-4)

  • 2 medium sweet potatoes, peeled and diced
  • 1 tsp cumin powder
  • ¼ tsp chilli powder (or to taste)
  • olive oil
  • 100g chorizo, diced
  • 2 red peppers, cut into strips
  • 2 tsp red wine vinegar
  • 1 tsp balsamic vinegar
  • salt and pepper
  • 2 Tb coriander, chopped
  1. Preheat the oven to 350°F (180°C). Spread the sweet potatoes on a baking sheet. Sprinkle over the cumin and chilli powders, drizzle with olive oil and toss to coat. Roast until tender (about 30 minutes), turning half way through.
  2. Over a medium flame, heat a teaspoon of olive oil in a pan and fry the chorizo. Add the red pepper, and cook a few minutes more.
  3. In a small bowl, whisk together the red wine vinegar, balsamic vinegar, and two tablespoons of olive oil to make a dressing. Season with salt and pepper.
  4. In a serving bowl, toss together the sweet potato, chorizo and pepper mixture, dressing and coriander. Serve as a salad or with couscous.

2 Responses to “Sweet potato, chorizo and red pepper”

  1. creativeshare May 2, 2018 at 8:06 am #

    Looks awesome Andrea, thank you.

    • Andrea May 6, 2018 at 10:57 am #

      You’re most welcome 🙂

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