Solo: Chorizo & Mash

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Solo: Chorizo & Mash

Chorizo and spinach, served with a side of creamy sweet potato mash.

Ingredients to serve 1

  • 1 x sweet potato – peel & cut into cubes (1cm)
  • 100g x chorizo sausages – slice at an angle (½ cm)
  • 1 x tomato – dice (1cm)
  • ¼ clove x garlic – peel, grate & chop finely
  • ¼ x red onion – slice thinly
  • ¼ tsp x paprika
  • 20g x red spinach
  • ⅛ cup x water (for the chorizo mix)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Sweet potato mash: Place a pot on a medium-high heat and add the boiling water and some salt. Add the sweet potato cubes and boil them for 15 minutes. Drain. Using a potato masher, mash the sweet potato with a knob of butter. Season with salt & pepper to taste.

Step 3

Chorizo mix: Place a large frying pan on a medium-high heat. Add a drizzle of olive oil and cook the onion with a little salt for 3 minutes. Add the chorizo and sauté for another 5 minutes until golden. Add the paprika and garlic to the pan and cook for 30 seconds, then add the diced tomatoes with the water (see quantity above) and season with salt and pepper. Cook for 7 minutes until the tomatoes have softened and the sauce has thickened. Add the red spinach and cook until wilted – 30 seconds.

Step 4

Serve the chorizo mix with the sweet potato mash on the side.