The paleo solution

Sweet Potato Spinach And Chorizo Stew

1 tablespoon (15 ml) oil or cooking fat of choice

1 medium yellow onion, peeled and diced

2 cloves garlic, peeled and finely minced

4 small sweet potatoes, peeled and diced into bite-size pieces

1 pound (454 g) chorizo links, cut into ¼-inch rounds (already cooked)

4 cups (960 ml) beef or chicken stock

4 cups (960 ml) fresh baby spinach

2 canned chipotle peppers in adobo sauce, diced (optional)

2 teaspoons (10 ml) ground cumin

2 teaspoons (10 ml) minced fresh rosemary

½ teaspoon dried oregano

1. In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Stir in the onions and cook until translucent, about 4 to 6 minutes.
2. Add the garlic and sauté for about 30 to 60 seconds, or until just fragrant. Add the sweet potatoes and chorizo, and cook until just slightly browned, about 4 to 5 minutes.
3. Add the stock, spinach, chipotle peppers, cumin, rosemary and oregano and simmer until the sweet potatoes have softened, about 8 to 10 minutes.

VARIATION: If chorizo is not available where you are, use any link sausage you can find (though in our opinion, the hotter the better).

More Recipes You'll Love

• BUTTERNUT SQUASH CHILI
• Coconut Curry Soup with Shrimp
• All-American Chili

This sweet potato, spinach, and chorizo stew builds a smoky, hearty bowl: browned chorizo rounds and sweet potato simmered in stock with cumin, rosemary, and oregano, with spinach wilted in at the end. The optional chipotle peppers turn up the heat. One pot, about 30 minutes, dinner sorted.

Pro Tips

• Brown the sweet potato and chorizo together for 4-5 minutes before the stock goes in. That browning deepens the flavor of the whole pot.
• The chorizo is already cooked, so it only needs to brown and heat through - no long simmering required.
• Add the spinach with the stock so it wilts into the stew. Baby spinach turns silky in the hot broth.
• Two diced chipotle peppers in adobo make the stew properly smoky and hot. Skip them for a milder, family-friendly pot.
• No chorizo where you live? Any link sausage works - the hotter the better for this stew.

Frequently Asked Questions

Is sweet potato and chorizo stew paleo?

Check the chorizo label, since some brands contain fillers. With clean chorizo and stock, everything else is sweet potato, spinach, and spices.

Can I make this stew ahead of time?

Yes - it keeps for up to 4 days in the fridge and the flavors improve overnight. Rewarm gently so the sweet potatoes do not fall apart.

How spicy is this stew?

The chorizo brings mild heat and the chipotle peppers add smoky fire. Leave the chipotles out if you want it mild.

Can I freeze this stew?

Yes - freeze it for up to 3 months. The sweet potatoes soften slightly on thawing, but the flavor is still excellent.

Recipe Card

Stav Kogan

Sweet Potato Spinach And Chorizo Stew

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp oil or cooking fat of choice
• 1 medium yellow onion, peeled and diced
• 2 cloves garlic, peeled and finely minced
• 4 small sweet potatoes, peeled and diced into bite-size pieces
• 1 lb chorizo links, cut into ¼-inch rounds (already cooked)
• 4 cups beef or chicken stock
• 4 cups fresh baby spinach
• 2 canned chipotle peppers in adobo sauce, diced (optional)
• 2 tsp ground cumin
• 2 tsp minced fresh rosemary
• ½ tsp dried oregano

Method

 

1. In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat.
2. Stir in the onions and cook until translucent, about 4 to 6 minutes.
3. Add the garlic and sauté for about 30 to 60 seconds, or until just fragrant.
4. Add the sweet potatoes and chorizo, and cook until just slightly browned, about 4 to 5 minutes.
5. Add the stock, spinach, chipotle peppers, cumin, rosemary and oregano and simmer until the sweet potatoes have softened, about 8 to 10 minutes.

Tried this recipe?

Let us know how it was!