Ras el Hanout
Celtic sea salt
Peel the sweet potatoes and cut into equal pieces. Put them in a pan with plenty of water and bring to the boil. Boil the potatoes until they are well cooked, in about 20 minutes.
Drain them and allow them to steam for a while.
Clean the sprouts and cut them in half. Bring a pan of water to the boil, add the sprouts and cook them until al dente. (depending on the size, about 8 minutes)
Drain them and let them steam briefly.
Cut the chorizo into cubes and fry in a frying pan, without oil, until crispy. Meanwhile, chop the walnuts into coarse pieces.
Put the sweet potatoes in a large pan, add the coconut oil, ras el hanout and a pinch of salt and turn it into a creamy puree with a potato masher.
Carefully scoop half the sprouts through the puree.
Divide the puree on the plates and divide the chorizo over them.
Garnish with the roughly chopped walnuts.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.