Warm Sweet Potato and Chorizo Salad

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
  • 2 tbsp Filippo Berio Organic Extra Virgin Olive Oil
  • 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 8 oz cured chorizo sausage, cut into 1/4-inch slices
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 cup chicken broth
  • 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil
  • 1/4 cup Filippo Berio red wine vinegar
  • 1/4 cup chopped fresh cilantro
  • 4 cups baby kale
      • Heat 2 tbsp olive oil in large skillet set over medium-high heat; sauté sweet potatoes, salt and pepper for 8 to 10 minutes or until softened.
      • Stir in sausage, red pepper and garlic. Sprinkle with cumin, paprika and coriander; cook for 3 to 5 minutes or until red pepper is tender-crisp and sausage starts to brown.
      • Stir in chicken broth; cook for 7 to 10 minutes or until sweet potato is tender. Remove from heat.
      • Meanwhile, in small bowl, mix together 1/4 cup olive oil with red wine vinegar. Pour half of the olive oil mixture into skillet; stir in cilantro. In large bowl, toss kale with remaining olive oil mixture.
      • Arrange kale on serving platter; top with sweet potato and chorizo mixture.



    30 Mins or Less

    Ingredient: Pork

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Hispanic

    Product: Organic

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