Arepa Breakfast Sandwich
15 minutes
1 servings
SWEET POTATO NOODLES WITH CHORIZO, SPINACH AND ROASTED RED PEPPERS
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SWEET POTATO NOODLES WITH CHORIZO, SPINACH AND ROASTED RED PEPPERS
Ingredients:
- 2 ½ lbs. sweet potatoes, washed, peeled, cut in half widthwise
- ½ tsp. garlic powder
- 1 Tbsp. olive oil
- 1 lb. Hatfield® Chorizo Sausage
- 1 large onion, diced
- 1 Tbsp. fresh thyme, chopped
- 1 clove garlic, minced
- 8 oz. roasted red peppers
- 6 oz. baby spinach, rough chopped
- Salt and pepper, to taste
Preparation:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Using a spiralizer, spiralizer using the smallest blade to make the noodles. In a bowl, toss the noodles with olive oil, garlic powder, salt and pepper.
- Place on lined baking sheet.
- In a large sauté pan over medium high heat cook the chorizo until browned and no longer pink (approximately 5-8 minutes). Remove and set aside.
- Add the diced onion and cook until translucent and browned.
- While onions are cooking place the noodles into the preheated oven and bake. For fully cooked soft noodles approximately 10-15 minutes.
- When onions are browned add garlic, thyme, roasted peppers and spinach and the chorizo.
- Season with salt and pepper.
- Once everything is heated through toss the noodles in with the chorizo mixture. Serve immediately.
Course:
Appetizer Brunch DinnerCooking Technique:
Baking Saute
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