Soyrizo Skillet

Weather it’s weekend brunch time, or a breakfast for dinner kind of night, this Soyrizo Skillet is loaded with flavor, packed with plant-powered protein, and super simple to make. Crispy sweet potato bites are the perfect pairing with crumbled chorizo and sweet corn. Each bite is full of gorgeous flavor and a variety of textures.

There’s something so magical about the balance between the spicy and earthy flavors of a chorizo, the sweet and tender texture of sweet potatoes, and the fresh burst of sweet corn! I recommend using a soy-based chorizo that crumbles rather than sausage disks for the perfect bite every single time! Top this off with cilantro, salsa, avocado slices, or cheese! Whatever you choose, it’s sure to please. This recipe is great for meal prep, so you can enjoy it all week long as a simple reheat and eat meal, or whip it up for a special weekend brunch!

Ingredients:

12 oz soyrizo (I used Trader Joe’s Soy Chorizo)
2 medium sweet potatoes
1 can corn
½ cup white onion
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tbsp olive oil

Directions:

1. Preheat a seasoned 12 inch cast iron skillet and oil to medium heat.
2. Prepare vegetables by chopping sweet potatoes into thin disks and dicing onion.
3. Add onion, sweet potato, salt, pepper, and garlic powder to the skillet. Stirring occasionally, allow sweet potatoes to cook and become tender, about 9-12 minutes.
4. Add soyrizo and stir frequently to disperse the soyrizo and heat it, about 2-3 minutes.
   1. Note: If you choose an uncooked, meat based chorizo, brown it in the cast iron skillet before cooking the sweet potatoes and onions, then remove it from the skillet and set aside and follow the steps as listed.
5. Top with avocado, hot sauce, or fry up additional eggs, and enjoy your soyrizo skillet.

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Soyrizo Skillet

Weather it's weekend brunch time, or a breakfast for dinner kind of night, this Soyrizo Skillet is loaded with flavor, packed with plant-powered protein, and super simple to make.

Author: Maddie Augustin

Ingredients

• 12 oz soyrizo I used Trader Joe's Soy Chorizo
• 2 medium sweet potatoes
• 1 can corn
• ½ cup white onion
• 2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 2 tbsp olive oil

Instructions

1. Preheat a seasoned 12 inch cast iron skillet and oil to medium heat.
2. Prepare vegetables by chopping sweet potatoes into thin disks and dicing onion.
3. Add onion, sweet potato, salt, pepper, and garlic powder to the skillet. Stirring occasionally, allow sweet potatoes to cook and become tender, about 9-12 minutes.
4. Add soyrizo and stir frequently to disperse the soyrizo and heat it, about 2-3 minutes.
5. Note: If you choose an uncooked, meat based chorizo, brown it in the cast iron skillet before cooking the sweet potatoes and onions, then remove it from the skillet and set aside and follow the steps as listed.
6. Top with avocado, hot sauce, or fry up additional eggs, and enjoy.