Soy Chorizo with Sweet Potatoes and Eggs

 Utensils: large skillet with lid (12" Chef's Gourmet Skillet), small skillet (6" Chef's Gourmet Skillet)

Ingredients

·        4 – 6 eggs

·        2 medium sweet potatoes, cubed

·        9 oz soy chorizo

·        1 onion, diced

·        3 bell peppers, red, yellow and green, diced

·        1 tomato, diced

·        1 jalapeño, diced (optional)

·        1 zucchini, diced

·        1-2 cups spinach leaves

·        Toppings queso fresco, crumbled; green onion, diced; avocado, sliced

Directions

1.     Preheat large skillet over medium-high heat. Add sweet potatoes, cover and cook until tender. Approximately 7-10 minutes, remove from skillet once cooked through.

2.     Meanwhile, heat up soy chorizo in a small skillet to 165 degrees F.

3.     Add onions, bell peppers, tomatoes, jalapeños and zucchini. Cover and cook for 5-8 minutes.

4.     Add chorizo and cooked sweet potatoes and stir to combine with the sauteed vegetables. Add spinach and cover for 3 minutes until spinach has wilted.

7.     Crack 4-6 eggs over the sweet potatoes. Do not mix. Cover and cook for approximately 5 minutes until egg whites have set.

8.     Season with salt & pepper (optional) and top with green onions, queso fresco and avocado slices.

Recipe adapted from the Saladmaster website: http://recipes.saladmaster.com/recipe/sweet-potato-hash-chorizo-sausage

Vinegar-Based Coleslaw

INGREDIENTS

Dressing:

3 tablespoons of fresh lemon juice

3 tablespoons of extra virgin olive oil

2 tablespoons of white vinegar

1/4 tsp salt, or to taste

1/8 tsp garlic powder and/or 1/2 tsp fresh minced garlic

2 tablespoons of honey

2 tablespoons of rice vinegar

1/2-1 tablespoons of sesame seeds and/or chia seeds

Salad:

Chickpeas (1 can rinsed or 1.5-2 cups cooked from dry)

1/4-1/2 cup finely minced red onion

1 cup of shredded or diced red cabbage (cone #4 or #5 or use a spiralizer)

1 cup of shredded or diced green cabbage (cone #4 or #5 use a spiralizer) or 1-2 handfuls of kale pieces

1 cucumber, shredded (cone #2)

2-3 carrots, shredded (cone #2)

1/4-1/2 cup fresh chopped cilantro, plus extra to garnish

Optional additions: green onion, radishes, bell peppers, diced nuts

Instructions

Combine ingredients for dressing. Set aside to let chia seeds hydrate.

In a medium bowl add chickpeas, minced onion, chopped cabbages (kale, if using), cucumber, carrots and cilantro.

Pour in dressing and mix thoroughly. 

Top with extra chopped cilantro.