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Spicy Chorizo Grit Cakes With Sweet Potato [Vegan]

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This hot and spicy breakfast is the perfect way to kick off your weekend. It's hot, but not too hot — it all depends on how much hot sauce you add. Spicy chorizo is balanced by the crispy, salty grit cakes, creamy avocado chunks, and a side of savory, sweet potato, giving new meaning to the phrase "soul food."

Spicy Chorizo Grit Cakes With Sweet Potato [Vegan]

This Recipe is :




Cook Time



For the Grit Cakes and Chorizo:

  • 1/2 cup of grits
  • 1/4 cup nutritional yeast
  • 1/3 cup cornmeal
  • 2 cups of water
  • 2 tablespoons vegan butter
  • Salt and pepper, to taste
  • 2-3 tablespoons coconut oil
  • 1 12-ounce package vegan chorizo
  • 1/2 avocado, sliced
  • Hot sauce, to taste

For the Breakfast Sweet Potatoes:

  • 2 sweet potatoes, diced
  • 2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Place a small saucepan on the stove over high heat. Add grits, water, and butter. Bring to a boil, stirring constantly. Allow to cook for about 5 minutes.
  2. Add the nutritional yeast and the salt and pepper, to taste. Turn heat up to medium and continue stirring for another 3 minutes.
  3. Grease a small sheet pan (or grease half of a large pan and don’t use the whole thing).
  4. Pour grit mixture onto the sheet pan and spread out evenly, leaving the grit mixture about 3/4-inch thick. Place sheet in refrigerator and allow to cool to room temperature.
  5. While grits are cooling, add a large skillet to the stove on medium heat. Add 3 tablespoons coconut oil, diced potatoes, and potato spices and cook, stirring often until potatoes are tender, about 10-15 minutes.
  6. Once potatoes are done, pour onto a plate and set aside.
  7. Using the same potato skillet, place back on stove on medium heat. Crumble the vegan chorizo and cook until hot, about 7 minutes. Leave on stove on low until ready to eat.
  8. Place another skillet on the stove over medium heat (or pour the chorizo onto a plate and use the same skillet again) and add 3 tablespoons coconut oil. Allow to get hot and spread all over the pan.
  9. Pull grits out of the refrigerator and cut using a biscuit cutter or a glass. Pour the cornmeal onto a saucer.
  10. The grit cakes are fragile, so be careful in this step. Use a spatula to slide the grit cakes into your hand, one by one, dredge them in cornmeal. Place them in the hot coconut oil and allow to cook for about 2-3 minutes on each side. If you try to flip the grit cake over and it is still fragile, then let it cook a little longer on that side as they firm up as they cook.
  11. Once all grit cakes are cooked, assemble your plates. Place grit cakes on a plate, top with warmed chorizo, and top with avocado chunks and hot sauce. Add sweet potatoes on the side and serve.





Tasty snacks, meals, and treats — always easy, always yummy. Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and Peaches, which features all types of plant-based meals, snacks, and treats. Jenn’s goal is to spread the word that a plant-based diet is good for animals, the environment, and personal health.  Plus, it’s super tasty



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5 comments on “Spicy Chorizo Grit Cakes With Sweet Potato [Vegan]”

Click to add comment
Abigail Laws
1 Years Ago

Brittani Laws

Abigail Laws
1 Years Ago

Brittani Laws

Nicole Ricuito
1 Years Ago

Joe Mendez but no sweet potato

Joe Mendez
01 Aug 2016

Yes. But with sweet potato

Natalie Garrett
1 Years Ago

What are grits??


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