Vegan Sweet Potato Chorizo Hash

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The next three recipes are dedicated to sweet potatoes. Sweet, starchy, versatile, and oh so bright, I love sweet potatoes because they can be served as breakfast, dinner, or dessert.

Vegan Sweet Potato Chorizo Hash

2 medium sweet potatoes–diced
1/4 red bell pepper–diced
1/4 yellow bell pepper–diced
1/4 green bell pepper–diced
2 cloves garlic
1/2 jalapeno
1/4 red onion–diced
1/4 cup shredded carrots
3/4 cup soy chorizo
5 tablespoons olive oil
bunch chopped fresh parsley

*Prick sweet potatoes with a fork. Cover with dampened paper towel. Microwave for 3 minutes. Flip. Microwave for three more minutes. Set aside to cool. Dice.

*Dice onions, peppers, garlic. Heat frying pan to medium. Saute onions, carrots, and peppers in 2 tablespoons of oil for four minutes. Add garlic and saute until all vegetables are soft. Remove from pan.

* Add remaining oil to the same pan. Saute diced sweet potatoes until crispy. Add onions, garlic, carrots, and peppers. Add soy chorizo, salt and pepper to taste. Serve with fresh parsley.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. yum!