Recipe: Loaded Sweet Potatoes
This is an awesome, balanced, nutritional meal that you can treat yourself to after a hefty workout. It's fuss free and has heaps of incredible ingredients- sweet potato, chorizo, mushrooms, spinach and egg. Get it in your tum.
- 2 sweet potatoes
- 3 tsp coconut oil
- 50 g chorizo
- 150 g chestnut mushrooms
- 2 sprigs fresh oregano
- 1 plum tomato
- 2 eggs
- 1 pinch smoked paprika
- 1 pinch cayenne pepper
- 150 g spinach
Preheat The Oven
Preheat the oven to 220ºC
Cook The Potatoes
Pierce the sweet potatoes with a fork and rub them with 2 tsp of coconut oil, salt and pepper.
Place them onto a plate and microwave on high for 10 minutes.
Cook The Filling
Meanwhile add the remaining 1 tsp of coconut oil to a frying pan over a high heat. Slice the chorizo and add it to the pan. Cook for a few minutes then slice the mushrooms and add those.
Fry for 5 minutes, until the chorizo and mushrooms are well browned. Remove the pan from the heat, tear the leaves from the oregano sprigs and toss with in the pan.
Remove the seeds from the tomato and dice the flesh. Stir into the chorizo and mushroom mix.
Transfer the mix to a warm bowl.
Cook The Eggs
Add a little extra oil to the frying pan and put it over a medium-high heat.
Once the potatoes are done, transfer to a baking tray and crisp the potatoes up in the oven while you prepare everything else.
Crack the eggs into the pan, dust with a pinch of smoked paprika and a pinch of cayenne (depending on how hot you like it!) and cook for 5 minutes, until the bottom is crisp. Baste with the excess oil in the pan to cook the tops.
Slice the potatoes down the middle lengthways and mash them up a bit. Sit one on each plate and top with the egg, followed by the chorizo and mushroom mix.
Quickly wilt the spinach in the pan used for the eggs and scatter it around the plate.
Garnish with a little extra oregano, smoked paprika and the chorizo oil.
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