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Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini-Arugula Salad

Photo: Jennifer Causey
Hands-on time 25 mins
Total time 1 hr, 10 mins
Yield

Serves 4 (serving size: 1 stuffed potato and about 1 cup salad)

A combo of superlean ground turkey and rich ground pork gives you the ideal mix of flavor and texture while staying nice and light.

Ingredients

  • 4 (8-ounce) sweet potatoes
  • 1/4 cup white vinegar
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons paprika
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 10 garlic cloves, minced
  • 1 pound ground turkey breast
  • 1 pound ground pork
  • 6 cups torn curly kale
  • 1/4 cup golden raisins
  • 1 1/2 tablespoons fresh lemon juice, divided
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 3 cups baby arugula
  • 8 ounces zucchini, shaved into long ribbons

Nutrition Information

  • calories 484
  • fat 15.7 g
  • satfat 4.9 g
  • monofat 7.6 g
  • polyfat 1.7 g
  • protein 23 g
  • carbohydrate 67 g
  • fiber 11 g
  • cholesterol 37 mg
  • iron 5 mg
  • sodium 627 mg
  • calcium 277 mg
  • sugars 17 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 400°.

  2. Pierce potatoes with a fork; wrap each in foil. Bake at 400° for 1 hour.

  3. Combine vinegar, 2 tablespoons oil, paprika, cumin, 1 teaspoon salt, 1 teaspoon pepper, and garlic in a bowl. Combine turkey and pork in a bowl, mixing well with hands. Heat a large nonstick skillet over medium-high heat. Add turkey mixture to pan; cook 7 minutes or until done, stirring to crumble. Drain any excess liquid from meat mixture in pan; return to medium-high heat. Stir in vinegar mixture; cook 2 minutes or until liquid almost evaporates. Place chorizo in a bowl. Reserve 3 2/3 cups chorizo for Loaded Chorizo Nachos and Saucy Chorizo and Egg Skillet. Wipe pan clean with a paper towel.

  4. Heat 1 1/2 teaspoons oil in pan over medium-high heat; swirl to coat. Add kale; cover and cook 4 minutes. Stir in 1 1/3 cups chorizo, 1/4 teaspoon salt, raisins, and 1 1/2 teaspoons juice. Cut a lengthwise slit in each potato; gently squeeze at both ends to open. Spoon about 3/4 cup kale mixture onto each potato; top each with 2 tablespoons cheese.

  5. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon juice in a large bowl. Add arugula and zucchini; toss. Serve with potatoes.