Chorizo And Kale-Stuffed Sweet Potatoes With Zucchini-Arugula Salad Recipe

Name: Chorizo And Kale-Stuffed Sweet Potatoes With Zucchini-Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) sweet potatoes; 1/4 cup white vinegar; 3 1/2 tablespoons extra-virgin olive oil, divided; 2 tablespoons paprika; 1 1/2 tablespoons ground cumin; 1 1/2 teaspoons kosher salt, divided; 1 1/4 teaspoons black pepper, divided; 10 garlic cloves, minced; 1 pound ground turkey breast; 1 pound ground pork; 6 cups torn curly kale; 1/4 cup golden raisins; 1 1/2 tablespoons fresh lemon juice, divided; 2 ounces goat cheese, crumbled (about 1/2 cup); 3 cups baby arugula; 8 ounces zucchini, shaved into long ribbons

Servings: persons

4 (8-ounce) sweet potatoes
1/4 cup white vinegar
3 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons paprika
1 1/2 tablespoons ground cumin
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons black pepper, divided
10 garlic cloves, minced
1 pound ground turkey breast
1 pound ground pork
6 cups torn curly kale
1/4 cup golden raisins
1 1/2 tablespoons fresh lemon juice, divided
2 ounces goat cheese, crumbled (about 1/2 cup)
3 cups baby arugula
8 ounces zucchini, shaved into long ribbons

1
Preheat oven to 400u00b0.
2
Pierce potatoes with a fork; wrap each in foil. Bake at 400u00b0 for 1 hour.
3
Combine vinegar, 2 tablespoons oil, paprika, cumin, 1 teaspoon salt, 1 teaspoon pepper, and garlic in a bowl. Combine turkey and pork in a bowl, mixing well with hands. Heat a large nonstick skillet over medium-high heat. Add turkey mixture to pan; cook 7 minutes or until done, stirring to crumble. Drain any excess liquid from meat mixture in pan; return to medium-high heat. Stir in vinegar mixture; cook 2 minutes or until liquid almost evaporates. Place chorizo in a bowl. Reserve 3 2/3 cups chorizo for Loaded Chorizo Nachos and Saucy Chorizo and Egg Skillet. Wipe pan clean with a paper towel.
4
Heat 1 1/2 teaspoons oil in pan over medium-high heat; swirl to coat. Add kale; cover and cook 4 minutes. Stir in 1 1/3 cups chorizo, 1/4 teaspoon salt, raisins, and 1 1/2 teaspoons juice. Cut a lengthwise slit in each potato; gently squeeze at both ends to open. Spoon about 3/4 cup kale mixture onto each potato; top each with 2 tablespoons cheese.
5
Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon juice in a large bowl. Add arugula and zucchini; toss. Serve with potatoes.

1228

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (8-ounce) sweet potatoes, 1/4 cup white vinegar, 3 1/2 tablespoons extra-virgin olive oil, divided, 2 tablespoons paprika, and more.

Yes, Chorizo And Kale-Stuffed Sweet Potatoes With Zucchini-Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chorizo And Kale-Stuffed Sweet Potatoes With Zucchini-Arugula Salad

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