Loaded Sweet Potato Fries with Chorizo (Edit recipe)

Turn a sweet potato and some store-bought chorizo into this delicious meal that comes together in 30 minutes. In this dish, the spicy Chorizo balances the sweetness of the Sweet potatoes, while the pico de gallo adds freshness and avocado-cilantro-lime crema adds the creaminess. Sweet potatoes make an excellent base for Mexican-inspired toppings, so feel free to customize the toppings - swap the chorizo with black beans or plant-based chorizo (for vegan & Plant-based Whole30), add shredded lettuce or use mango salsa instead of pico de gallo... the options are endless!

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	513
Fat:	38 g
Carbohydrates:	28 g
Protein:	15 g
Cholesterol:	10 g
Sodium:	1195 mg
Fiber:	6 g
Sugars:	10 g
Calculated per serving.

by Priyanka Nadkarni

Serves: 4

Ingredients

Sweet Potato Fries

2 whole Sweet Potato, cut into fries
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Primal Palate Taco Seasoning

Chorizo

2 whole Chorizo, fresh, raw, uncooked sausages

Pico de Gallo

1 whole Red Onion, chopped
1 whole Tomato, chopped
1 whole Jalapeño, chopped
2 Tbsp Cilantro, chopped
1 tsp Salt
1 Tbsp Lime Juice

Avocado-Cilantro-Lime Crema

0.25 cup Mayonnaise
1 whole Avocado, mashed
1 Tbsp Cilantro, chopped
0.5 tsp Ground Cumin
1 whole Jalapeño, de-seeded and chopped
1 Tbsp Lime Juice
1 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Sweet Potato fries:

Scrub the sweet potato, then peel and cut into fries.
Soak them in water for atleast 30 mins - upto 2 hours. Soaking helps to draw out the starch & makes the fries crispy.
Thoroughly dry the fries using towels/ paper towels.
Preheat the oven at 425F.
Toss the fries with Primal Palate Taco & Fajita seasoning mix and oil.
Arrange the fries in a greased sheet pan in a single layer. Do not overcrowd the pan.
Bake for 20-24 mins at 425F, flipping halfway through.
While the sweet potato fries are roasting, cook the chorizo and prepare Pico de Gallo, Avocado-Cilantro-Lime Crema & the garnishes.

For the chorizo:

If using store-bought Chorizo, remove and discard the casing.
To a heated pan, cook the chorizo meat until fully cooked.

For the Pico de Gallo:

Combine chopped onions, tomatoes, jalapeños, cilantro, salt and lime juice.

For Avocado-Cilantro-Lime Crema:

Combine homemade (or store-bought Whole30 compatible) Mayo, avocado, cilantro, ground cumin, jalapeño, lime juice and salt.

Assembly:

On top of the sweet potato fries, first add cooked Chorizo. Then top it with Pico de Gallo and avocado-cilantro-lime crema. Garnish with green onions and enjoy!!!

Notes

1. If you can’t find Whole30 compatible Chorizo, cook ground Chicken, Turkey or pork with the same Primal Palate Taco & Fajita Seasoning Mix that you used for the Sweet Potato fries. 2. Make sure you are using the fresh, raw, uncooked Mexican Chorizo sausage and not the Spanish smoked Chorizo which is like a salami. 3. You could substitute the Avocado-Cilantro-Lime crema with just sliced avocados but I prefer a creamy sauce to compensate for the lack of cheese in this recipe.