Spicy Sweet Potato and Chorizo Bowl
This Spicy Sweet Potato and Chorizo Bowl is a flavorful dish perfect for 2. Start by roasting cubed sweet potato with olive oil until it starts to caramelize. Add slices of chorizo for a spicy kick, along with coconut shavings and red onion to roast until everything is beautifully blended and the onions turn a slight pink from the chorizo's oils. Towards the end, stir in black beans to warm through with the rest of the dish, absorbing all the wonderful flavors. Finish by adding raw slivers of the remaining onion, fresh coriander (or mint if you prefer), and a hint of red chilli for an extra spicy note. A final drizzle of Greek yoghurt adds a creamy texture that complements the spiciness, creating a beautifully balanced dish.
- 50 g Chorizo,
- 1 Sweet potato, peeled and cubed
- 2 tbsp Olive oil
- Handful of dried coconut shavings
- 1 Red onion,
- 1 x 400 g Tin of black beans
- Handful of fresh coriander
- 1 Red chilli
- Greek yoghurt
- Sea salt
- Starting with the Oven
Preheat oven to 180°C (350°F/Gas 4). This step ensures oven is at the right temperature to perfectly roast the sweet potatoes.
- Roasting the Sweet Potato
Place the cubed sweet potato into a roasting tray. Drizzle it with olive oil and sprinkle some salt for seasoning. Pop it into preheated oven and roast for about 20 minutes, or until you notice the edges start to brown and caramelize.
- Adding Flavor with Chorizo and Coconut
After the initial 20 minutes of roasting, it's time to add more flavors. Introduce the chorizo slices and coconut shavings to the tray, alongside most of the red onion, keeping a small portion back for a fresh addition later. Return the tray to the oven for another 20 minutes, allowing the chorizo to release its oils and color the onions pink.
- Warming Through the Black Beans
Once the sweet potato is tender and the onions have softened and taken on a lovely pink hue, take the tray out of the oven. Stir in the rinsed black beans directly into the hot tray to warm them through with the residual heat.
- Adding Freshness with Onion, Coriander, and Chilli
Now, thinly slice the reserved portion of the red onion into slivers as fine as you can. Scatter these raw onion slivers over the roasted mix, along with torn fresh coriander leaves and thin slices of red chilli. This adds a burst of freshness and a spicy kick to the dish.
- The Final Touch
Season the entire bowl with a bit more salt and freshly ground black pepper to taste. For a creamy contrast to the spicy and rich flavors, drizzle some Greek yoghurt over the top just before serving. This final step rounds off the dish with a cool, tangy layer that complements the warmth of the spices.
