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Vegan Chorizo Sweet Potato Skillet Recipe featured by top US wellness blogger, Elizabeth Finch Wellness
Elizabeth Finch

Vegan Chorizo Sweet Potato Skillet Recipe (Gluten-Free, Dairy-Free, Vegan)

This chorizo sweet potato skillet chorizo sweet potato skillet proves that you don't need to be a vegan to enjoy a yummy vegan recipe! Yep, it's THAT good. And it's beyond easy to make, making it a clear winner in the weeknight meal department.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 338
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 large sweet potatoes, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 12 ounce package organic soy chorizo (I like El Burrito Soyrizo)
  • 6 ounces baby spinach
  • 5 green onions, ends removed and thinly sliced
  • Sea salt & black pepper to taste

Equipment

  • Parchment paper

Method
 

  1. Start with roasting the sweet potatoes (this can be done ahead of time). Preheat the oven to 425 degrees. Cover a large baking sheet with parchment paper, spread the cut sweet potatoes over the covered baking sheet and place it into the oven. Roast the potatoes for 15 minutes, then toss them around the baking sheet with a wooden spoon. Roast them for 10 more minutes, and then remove them from the oven. The sweet potatoes should be fork tender.
  2. Heat a dutch oven or large skillet over medium heat and add the olive oil to the skillet. Add the red pepper and soy chorizo, and use a wooden spoon to break up the chorizo. Sauté for about 6 minutes or until the pepper starts to soften.
  3. Add the roasted sweet potato cubes, spinach and green onions to the skillet and mix well with the other ingredients. Allow the spinach to just start to wilt, just for about 3 or 4 minutes, and then remove the skillet from the heat. Add sea salt and black pepper to taste.

Nutrition

Serving: 1servingCalories: 338kcalCarbohydrates: 50gProtein: 20gFat: 10gFiber: 13g

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