Warm Chorizo, Sweet Potato & Egg Salad Recipe

Preheat the oven to 400°F (200°C).

Place the diced sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.

Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced chorizo and cook for 5-6 minutes until crispy and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

In a pot, bring water to a boil and carefully add the eggs. Boil for 6-7 minutes for soft-boiled eggs or 9-10 minutes for hard-boiled eggs. Drain and rinse under cold water, then peel and set aside.

In a large serving bowl, combine the roasted sweet potatoes, crispy chorizo, baby spinach, diced red onion, and crumbled feta cheese.

In a small bowl, whisk together the lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to combine.

Slice the boiled eggs in half and place on top of the salad.

Serve the warm chorizo, sweet potato & egg salad immediately.