Sweet Potatoes with Chorizo, Mushrooms, and Lime Cream

Are you always looking for weekday work-from-home lunch options? Me too. Can you guess what I’m going to say next?

These Sweet Potatoes with Chorizo, Mushrooms, and Lime Cream are IT. A little sweet, a lot savory, and just the right amount of spicy with chorizo, red pepper flakes, adn hot sauce. They’re both filling and satisfying, something that can be hard to master in a weekday lunch. They’re relatively fast, but you will have a few things to prep, which you can do while the potatoes roast. If you’re anything like me, stepping away from my desk to actually make myself something delicious for lunch is important to my mental health. I like to stop working for a bit and make something vs. heating up leftovers (but don’t get me wrong…I definitely do that, too!). Though, I haven’t mastered the whole not-returning-to-my-desk-to-eat-after-I’m-done-cooking thing yet.

One weekday lunch helper in this recipe: The sweet potatoes are cut in half before they’re roasted in the oven to cut down on cooking time. These came from Epicurious’s past editor David Tamarkin’s Cook90 cookbook from a few years ago—a book that came about when he challenged himself to cook every meal at home for 30 days and make them approachable, a little healthy, and quick.

Don’t sleep on these for dinner, either! These could make a great somewhat-healthy meal for your family or you could just prep the ingredients in full for a couple days’ worth of lunches.

Bon appétit!

[tasty-recipe id=”39297″]