I’ve been using my Ava Jane’s Kitchen Avocado Oil for a while now, and I have some favorite flavor combinations that I tend to rely on. The fragrant, floral taste of the oil goes beautifully with citrus, black beans, herbs, and spicy foods like jalapeños or chili flakes. If you look through the recipes I’ve created here, you’ll see a lot of these common flavors, because they really do showcase the oil.

Another favorite is sweet potatoes, but this recipe takes that a step further with an ingredient that I don’t use too often — chorizo. Chorizo is a spicy Mexican sausage that is actually delicious with sweet potatoes, probably because of the contrast between rich and spicy, and earthy and sweet. Well, this time, I cooked them both in my avocado oil, and let me tell you, the results were outstanding.

This recipe is a simple, high protein meal that has few ingredients but a lot of flavor. It’s Paleo friendly, but you can easily adjust it — I’m thinking some rice and/or black beans would be amazing here, while still keeping it on the nutritious side. Mexican chorizo is usually sold bulk, but if you have links (make sure they are the Mexican variety, not the Spanish!) you could easily remove the casings. Overall, it was super easy, healthy, and delicious, which for me is the trifecta of the perfect recipe.

Chorizo Sweet Potato Bowl
Serves 2
Prep time: 30 minutes


3 tablespoons Ava Jane’s Kitchen Avocado Oil
2 green onions, sliced
2 cloves garlic, minced
1/2 teaspoon cumin
1 large sweet potato, peeled and cubed
1/2 pound chorizo sausage
8 ounces baby spinach
Colima Sea Salt, to taste


Heat the oil over medium heat in a deep skillet, and add the green onions and garlic. Cook for about a minute and add the cumin. Cook for another minute.

Add the sweet potatoes, and cook until lightly browned and soft. Add the sausage and cook until no longer pink. Stir in the spinach and cook until wilted.

Sprinkle with Colima Sea Salt before serving.

Easy to download PDF: Chorizo Sweet Potato Bowl