Sweet Potato & Chorizo Salad

This Sweet Potato & Chorizo Salad is the ultimate simple summer dish—hearty enough to satisfy yet fresh and vibrant. The roasted sweet potatoes and crispy chorizo pair perfectly with the smoky sweetness of capsicum, while a touch of chimichurri brings a zesty burst of flavor to tie it all together. Perfect for BBQs, picnics, or a quick midweek meal!

Product: Jimmy The Argentine Chimichurri

Serves: 4-6
Effort: Easy
Prep Time: 15-20 mins
Cook Time: 35 mins

Ingredients

• 2 medium sweet potatoes, diced
• 100g chorizo, diced
• 1 red capsicum, sliced
• 60g spinach
• 1 tbsp chimichurri
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped
• Juice of 1/2 lemon

Instructions

1. Preheat your oven to 200c/ 180c fan.

2. Wash and dice the sweet potatoes, then spread them on a lined baking tray.

3. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for 20 minutes.

4. Remove the tray from the oven. Add the diced chorizo and sliced capsicum, and toss with 1 tbsp chimichurri to coat evenly.

5. Return the tray to the oven and roast for an additional 15 minutes, or until the sweet potatoes are tender, the capsicum is cooked, and the chorizo is crispy. Let cool slightly.

6. In a large salad bowl, combine the roasted sweet potatoes, chorizo, capsicum, spinach, and fresh parsley.

7. Pour over any leftover oil from the tray. Squeeze the lemon juice over the salad and toss to combine.

8. Season with additional salt, pepper, and lemon wedges if needed. Serve and enjoy!