Chorizo with Sweet Potatoes and Kale Recipe
This is a great little recipe for an easy meal any time of day. It’s full of macro + micro nutrients and tastes pretty darn amazing. It’s great as is or rolled into a tortilla and frozen for burritos on the fly.
If you are vegetarian, add an egg instead of chorizo. If you are vegan, add white beans or chickpeas, quinoa or an alternative protein. The possibilities are endless.
The fat from the chorizo is a big part of what makes this dish. There is no other fat added. That said, if you are vegan or vegetarian, you will need to add an oil of some sort. Olive oil, coconut oil and avocado oil are our faves.
1 pound of ground chorizo or Italian sausage
1 large sweet potato (baked until soft at 350 degrees with the peel on. This can be done a day or two ahead of time)
2 cups raw kale (chopped)
Wash and bake the sweet potato. Do not peel.
Wash and chop the kale
When the sweet potato is done, remove it from the oven and set it aside.
In a large pan, add the chorizo and cook it on medium heat until fully cooked. Break the chorizo up with a spoon as it cooks.
Turn off the heat.
When the chorizo is fully cooked, throw in that sweet potato and break up with spoon to distribute evenly.
Add the kale and thoroughly combine all three ingredients. The kale should not be raw per se, but barely cooked. Just sort of heated through. This way you get all of the great benefits of kale.
Notice that there is no added salt or pepper to this. If you are going the vegetarian or vegan route, you may need to season it a bit. Be sure to give it a taste and season as you would like.
This recipe was shared with us by Kelly Bailey Newlon, co-founder of Real Athlete Diets. RAD creates delicious performance-oriented food and brings it to you. Using the best ingredients is paramount to RAD. It uses locally grown, organic produce and protein to feed its clients. If you are lucky enough to live in Boulder, CO you can order individual meals from RAD via its website. You can also find RAD traveling around the country to feed folks at races, athlete camps, clinics and workshops.
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