This delicious and healthy meal of roasted, jammy sweet potatoes with salty grilled chorizo and tangy chimichurri is a real flavour explosion and one of my favourite recently cooked recipes. It's nutritious, balanced, satiating and suitable for paleo, gluten-free and Whole30 diets.
Ingredients
For Chimichurri
- 1/2 cup parsley finely chopped
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic minced, crushed or grated
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 red cayenne chili chopped (deseeded, you can add more for extra spicy or use 1/2 tsp chili flakes)
- 1 tsp dried oregano
For Roasted Sweet Potatoes
- 4 sweet potatoes medium, washed, dried and cut halfway
- 1 tbsp olive oil
- 2/3 tsp salt
- 1/2 tsp pepper
For chorizo
- 2 tsp olive oil
- 300 grams chorizo sliced (I used the smoked kind you get from the deli section, next to bacon, ham and so on)
Instructions
- Preheat the oven to 200 C / 400 F.
- Cut the sweet potatoes in halves, lengthways, and place on a flat baking tray. Brush lightly with olive oil and season with salt and pepper. Pop in the oven, middle shelf, for 60 minutes. You will get super soft, almost jammy sweet potatoes.
- If you need them on the table sooner, they will be cooked after about 40-45 minutes but won't have that caramelized finish.
- While the sweet potatoes are cooking, prepare chimichurri. This step can be done right away.
- Chop the parsley and red pepper very finely and mince or grate the garlic. When doing the chili, remove the seeds. Combine these with the remaining ingredients in a bowl and stir. Set aside.
- Remove the skin from the chorizo and slice halve into circles and halve into half circles. I like different shapes but you can pick one cut and go with that. There is no right or wrong here.
- Cook the chorizo when the sweet potatoes are ready. Pan-fry in a tiny bit of oil over medium-high heat for 1-2 minutes on the first side and quicker on the second side (it cooks quicker as the pan is hotter). Remove to a plate lined with some paper towel to soak up excess oil.
- Remove the sweet potatoes from the oven. Using a tablespoon, make indents inside sweet potato halves, turning them into boats. Top each sweet potato boat with grilled chorizo and a tablespoon or two of chimichurri. Serve the remaining chorizo and chimichurri on the side.
Notes
Store this dish for up to 3-4 days in the fridge. I recommend storing the sweet potatoes and chorizo in one container so you can reheat them without chimichurri and keep the sauce separately.
Nutrition
Calories: 582kcal | Carbohydrates: 47g | Protein: 16g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 43mg | Sodium: 1100mg | Potassium: 831mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32990IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 4mg
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