Serves 2 as a side

Ingredients: 

• 2 Sweet Potatoes, cut into ¼’’ rounds
• 1 pack Chorizo, thawed
• 1 lb. Bell Peppers
• ½ bunch Parsley Leaves, minced
• ½ Onion, sliced thinly
• 3 Tbsp. Olive OIl
• 1 Tbsp. White Wine Vinegar
• ½ tsp. Minced Garlic
• ¼ tsp. Salt

Preheat oven to 400 degrees.

Spread sweet potato rounds on a large baking sheet. Drizzle with olive oil and a sprinkle of salt, place in the oven and roast for 30 minutes, until they turn golden and begin to crisp.

Meanwhile heat 1 Tbsp. oil in a medium sauté pan. When oil is hot, but not smoking, add peppers and onions and sauté over medium heat for 10 minutes, until peppers are soft. Remove casing from sausage and add to the peppers and onions. Continue to sauté, breaking up the sausage, until it is cooked through. Season with salt and pepper, to taste.

In a small bowl, mix together the parsley, 2 Tbsp. olive oil, vinegar, garlic and ¼ tsp. of salt.

Remove sweet potato rounds from oven. Spoon chorizo mixture on each potato round and drizzle with parsley sauce.