Warm Sweet Potato and Chorizo Salad
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
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
RECIPE 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.