4 sweet potatoes
1/2 Tbsp coconut oil
flake sea salt
1/2 pound ground Spanish chorizo (if in links, remove casings)
2 cloves garlic, minced
1/4 cup pomegranate juice
1/4 cup cilantro, chopped
1/2 cup pomegranate seeds
1 ripe avocado
1/4 cup plain Greek yogurt
1/4 cup lime juice
- Preheat oven to 350 degrees F. Scrub sweet potato skins clean; set potatoes on foil on cooking sheet then rub with coconut oil. Sprinkle flake sea salt on skin. Bake until tender, about 45 minutes.
- Meanwhile, add chorizo and garlic to a skillet, and cook on medium heat until meat is browned, about 5-7 minutes. Add pomegranate juice and allow liquid to reduce, about 4 minutes more.
- To make avocado crema: in a blender or “bullet”, combine avocado, lime juice and Greek yogurt. Blend until smooth.
- To serve: split sweet potato open, top with chorizo mixture, cilantro, pomegranate seeds and avocado crema.