Roasted Sweet Potatoes and Chorizo over Quinoa

by Katie on March 6, 2014

I was intrigued when I came across this recipe on Pinterest. It’s a different combination, but I just knew that it would be delicious because it had some of my favorite ingredients in it: quinoa, chorizo and sweet potatoes.

Oh, how I love those three ingredients! They are marvelous together! This dish had the spicy smokiness of the chorizo and the sweetness of the sweet potatoes and the flavors really complemented each other. I really prefer sweet potatoes in a savory way rather than drowned in sugar.

It was bit spicy, but not overly so, but if you aren’t into heat you could substitute a milder pepper or use less peppers and omit the cayenne pepper. Topped off with a dollop of sour cream and you have an amazing dish that will keep you coming back for more!

Chorizo and Sweet Potatoes over Quinoa {Sweet and Spicy Deliciousness}

Sweet Potatoes and Chorizo over Quinoa

Yield: 4 servings


  • 1 sweet potato, peeled and cubed
  • 4 whole Anaheim chile peppers
  • Olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 8 ounces fresh chorizo
  • 1 medium onion, diced
  • 2 cloves garlic
  • 1 cup quinoa, uncooked - cook according to package directions
  • sour cream, for topping if desired


  1. Preheat the oven to 425 degrees.
  2. Place the sweet potatoes in a bowl and add 2 teaspoons of olive oil and the salt, cumin, and cayenne. Mix well and spread the cubed sweet potatoes on a foil lined baking sheet. Place the Anaheim chiles on the sheet as well, and coat them lightly with olive oil and sprinkle them with salt.
  3. Place in the oven and roast the potatoes and peppers for 15 minutes. Remove from the oven to turn the sweet potatoes over and flip the chiles. Place back in the oven and continue to bake another 15 minutes or until the potatoes are cooked through and the chiles are charred.
  4. Cook the quinoa while the potatoes and peppers are cooking. Cook according to package directions.
  5. Also, while the potatoes are cooking go ahead and heat a large skillet over medium heat. Add the chorizo and onion. When it's about done cooking, add the garlic and continue to cook for 2 minutes. Remove from heat.
  6. Dice the chiles and remove their seeds and add them and the potatoes to the chorizo mixture. Stir to combine the mixture and serve over a bed of quinoa and top with a dollop of sour cream

Recipe Credit: The Other Side of Fifty

{ 2 comments… read them below or add one }

Anna March 13, 2014 at 2:56 pm

Just found your blog from SITS group 7! So happy to find you. We are also a gluten free family! I’m excited to start following you.
Anna recently posted…Buy More Clothes, Spend Less MoneyMy Profile


Katie March 13, 2014 at 4:47 pm

Hi Anna! I always love meeting other gluten-free!!! Headed over to check out your blog right now :)


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