Sweet potato, chorizo and red pepper

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.

Tags: chorizo, dairy-free, gluten-free, red peppers, sweet potatoes