Chorizo, Sweet Potatoes And Peppers Over Quinoa

Long time no post, eh? When I ran out of peanut M&Ms yesterday, I decided that I really, really needed to cook something that might include some vegetables. And by vegetables, I felt that meant something other than the lettuce I was putting on my peanut butter and mayonnaise sandwiches. (Hey, when I get into a funk, I funk quite well don't I?)

Hubby and I both loved this dish. The heat from the chilies was perfectly paired with the sweetness of the sweet potatoes and the smokiness from the cumin. If you don't care for mild to moderate heat, you can cut back on the chilies, but I found it to be perfect as is.

Chorizo, Sweet Potatoes and Anaheim Chilies With Quinoa

1 large sweet potato, peeled and cut into small cubes
4 whole Anaheim chilies
1 TBSP olive oil, divided
1/2 tsp kosher salt
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp cayenne pepper
8 ounces fresh chorizo
1 onion, diced
2 cloves garlic, minced
1 cup quinoa, cooked per package instructions

Preheat oven to 425 degrees. Line a baking sheet with non-stick foil or regular foil sprayed with cooking spray. Place sweet potatoes in a mixing bowl and drizzle with two teaspoons of the olive oil. Season with salt, cumin, oregano and cayenne pepper. Spread in a single layer onto baking sheet. Rub the chilies with remaining tsp of oil, place on baking sheet and sprinkle with salt.

Place baking sheet in oven and roast vegetables for 15 minutes. Remove from oven and stir sweet potatoes and turn over peppers. Return pan to oven and roast for another 15-20 minutes, or until potatoes are tender and peppers are slightly charred.

While vegetables are roasting, place a large skillet over medium-high heat and add the chorizo. Crumble it as it starts to brown and then add the onions. Saute until onions have softened, 7-8 minutes, then add the garlic. Saute for another minute or two. Remove from heat.

Also while vegetables are roasting, prepare the quinoa according to package instructions.

Slice the chilies, remove the seeds and dice.

Add the chilies and sweet potatoes to the chorizo mixture and stir to combine. Serve over quinoa. Garnish with sour cream if desired.