Roasted Mushrooms, Chorizo, and Sweet Potatoes with Chipotle Quinoa
Serves 4 heartily
- 2 large sweet potatoes, around 2 lbs., 1/2″ dice
- Olive oil
- 1 lb. cremini, button, or mixed mushrooms, cut or sliced into bite-size pieces
- 1 red onion, cut into thin crescents
- 5 oz. Mexican-style chorizo (pork or beef; I prefer pork)
- 1 cup quinoa (white or other variety)
- 2-3 chipotle from a can of chipotles in adobo sauce, plus a few teaspoons of sauce
- 1 1/2 cups water, chicken stock, or other cooking liquid
- 1 tsp. salt plus more as needed
- Optional garnishes: avocado, chopped cilantro, crema/sour cream, Cotija/queso fresco/other crumbly cheese, hot sauce, etc.
– Heat oven to 425F.
– Roast sweet potatoes, mushrooms, chorizo, and onion Toss diced potatoes in enough olive oil to coat, plus a pinch or two of salt. Spread on a baking sheet. Spread prepared mushrooms and onions on a second baking sheet and top with pinches of the chorizo (see photo above). Put both baking sheets in the oven and roast until vegetables are fully tender and chorizo is cooked through, about 45 minutes.
– Meanwhile, cook quinoa Finely chop the chipotles in adobo, set aside. Rinse quinoa under cold running water for about 1 minute. Heat a small pot over medium-high heat, add a splash of olive oil, and toast quinoa in the pan until moisture absorbs and quinoa begins to smell toasty. Add cooking liquid, chipotles, and 1 tsp. salt, stir to combine, and bring to a boil. Cover the pot, reduce heat to low, and cook undisturbed for 15 minutes. After 15 minutes, turn off the heat but do not remove the lid or stir the quinoa. Let sit for 5 minutes, then remove the lid and fluff with a fork. If there’s residual liquid, turn heat back up to medium-high and cook, stirring occasionally, until liquid cooks off. Taste and adjust salt as needed.
– Assemble and serve Serve the quinoa topped with the roasted sweet potatoes and mushroom mixture and topped with desired garnishes – I particularly like some crumbled queso fresco, chopped cilantro, and crema.
Storage/making ahead: All elements keep well refrigerated for up to 5 days; reheat in a pan with a bit of oil. This recipe makes particularly good leftovers for future meals.