Sweet Potato Chorizo Mexi-Bowl

Chipotle? Psssh, who needs Chipotle?! Mexi-Bowls are pretty much a regular menu item at this girl’s house. A can of black beans? Some leftover chicken? Mexi-Bowl. Cold steak from last night’s cookout? And an overripe avocado? Mexi-Bowl. A huge mess of sweet potatoes from this month’s produce basket and frozen chorizo that you forgot you bought last fall at the Farmer’s Market? MEXI-BOWL THOSE BAD BOYS.

Best. Decision. Ever.

I realize this meal doesn’t photograph well because before you mix it up, all you see are my toppings. After you mix it up? Well that’s just not pretty. But if there’s one thing we’ve learned in life, it’s that ugly food usually tastes better, no? Huevos Rancheros, Corned Beef Hash, Biscuits & Gravy, Mississippi Mud Cake…..I could go on for days. The best thing about Mexi-Bowling your ingredients is that it’s SO EASY and takes almost no time at all! Plus, it’s family friendly because everyone can add their own ingredients!

SweetPotChorizoBowl

 

SWEET POTATO CHORIZO MEXI-BOWL – A Milk Truck Original!

Ingredients:

3 small/medium Sweet Potatoes, cut into 1/2-inch cubes

1 lb fresh Mexican Chorizo (not Spanish chorizo!)

1/2 tsp smoked paprika

Brown Rice, prepared for serving*

1 bunch fresh cilantro

juice from 1/2 of a lime

1 ripe avocado

Cotija cheese, freshly grated (you could sub feta)

Your favorite fruit salsa for topping (we love Whole Foods’ fresh Pineapple Salsa – see recipe here)

 

Directions:

1) In a large skillet over medium-high heat, brown your chorizo. Once browned, remove with a slotted spoon (to leave grease & goodness) and transfer to a plate.

2) Turn heat down to medium and carefully put your sweet potatoes into the skillet (be careful not to splatter the hot grease!). Sprinkle with Smoked Paprika and cook until soft, tossing to coat in the grease from chorizo. Once cooked through, transfer chorizo back into the pan and toss everything together.

3) *Cook your rice however you prefer! I use Trader Joe’s frozen rice. It comes in individual-sized bags and takes only 3 minutes in the microwave. But if you’re using a rice cooker, be sure to do this in advance! Toss your rice with the lime juice and a handful of chopped cilantro.

4) Assemble your bowl! Top about 1/2 cup brown rice with about 1 cup of your sweet potato chorizo mixture. Grate cotija cheese over your bowl and top with sliced avocado and fresh fruit salsa! Regular salsa would work, but the combination of the sweet pineapple with the spicy chorizo is just too hard to beat! I definitely recommend it!

Other toppings to try on this bowl: red onion, sliced mango, feta cheese (similar to cotija), mole sauce, queso dip – get creative!

I had more sweet potato chorizo mixture than I did rice, so I ended up with a lot of leftovers (after feeding both Jeremy and I). I plan on throwing the rest of it into a cast iron skillet tonight and making a fritatta! I’ll let you know how it goes!

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