Warm Sweet Potato and Chorizo Salad Recipe

Ingredients

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

Directions

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.

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Warm Sweet Potato and Chorizo Salad