Sweet Potato & Chorizo Oatmeal

Serves 1

When we first tried savory oatmeal based on this recipe from The Oatmeal Artist,  our lives were forever changed. We adapted the recipe to our badass soy-free chorizo and bulked it up even more with the addition of kale.

INGREDIENTS

  • ½ a link of El Zapatista, crumbled
  • 1/4 cup diced onion
  • 1 cup veggie broth
  • 1/2 cup rolled oats
  • 1 small sweet potato, cooked & mashed
  • salt & pepper
  • avocado for topping (optional)
  • cilantro for topping (optional)

PREPARATION

  1. Crumble about 1/2 of a El Zapatista link
  2. Fry, stirring occasionally over med-high heat until browned
  3. In saucepan, cook onion in 1 tbsp of oil until translucent
  4. Add broth, bring to boil, add oats & reduce to medium
  5. Let oats cook a few minutes, then add mashed sweet potato
  6. Add a heavy pinch of salt & pepper to taste
  7. Stir half of El Zapatista chorizo into the oatmeal
  8. When oatmeal is to your liking, transfer to bowl
  9. Top with remaining chorizo and avocado & cilantro, if desired, and trust me, you do desire.