Vegan Sweet Potato & Chorizo Bowl

This recipe came to be completely by accident. As I’ve mentioned before I’m not a fan of the monotony of packing my lunch every day. Not that I’m opposed to eating lunch, especially when it’s delicious, I just often find that I don’t have anything easy to grab and go.

Everything takes preparation. It’s exhausting! I often try to make extra of something for dinner to take a portion for lunch the next day but some times my dinners are just do incredibly delicious that my hubby-to-be ends up eating that extra portion…and there goes my lunch.


This recipe came about when I had nothing easy and just needed to get something together with the ingredients on hand before heading out the door. As written, the recipe takes a bit longer and is the “stepped up” version if you will. I’ll be honest that the first time I made this I definitely microwaved the sweet potato in the morning, threw the chorizo on top and heated that combo up in the microwave at lunch time. No judgement.

If you do pack this for lunch, make sure to pack the salad portion separate from the part you’ll likely want to warm up before eating. No one likes soggy cabbage.


The lime juice really adds a fresh bite to this, something much appreciated as we inch towards spring.

Also, if soy chorizo and vegan food isn’t your jam you could definitely sub regular pork chorizo it will just take a bit longer to cook.

Vegan Sweet Potato & Chorizo Bowl 

Makes one bowl


  • 1 small to medium sweet potato, roasted and mashed (you can do this in advance)
  • 1 serving soy chorizo, approx. 3 oz. (I like Trader Joe’s but you can find this in most grocery stores)
  • 1/4 onion (yellow or red), diced
  • 1 cup cabbage, chopped into thin ribbons
  • juice of half lime
  • 1 t extra virgin olive oil
  • pinch of salt
  • 1/2 avocado, sliced


  1. Mix cabbage, lime juice, olive oil and salt in a mixing bowl, set aside (this can be made in advance and tastes better with more time)
  2. Place mashed sweet potato into serving bowl, reheat if appropriate
  3. Heat a small pan with oil, add the onion and sauté until translucent, 3-5 minutes
  4. Add the chorizo to the onion and cook until heated through, approx. 3 minutes
  5. Serve the sweet potato topped with the chorizo mixture, top with cabbage salad and sliced avocado, serve immediately


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