Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa. For optimum flavor, use larger amount of spices. I have tweeked this just a tad. From Vegetarian Times.
My Private Note
Units: US | Metric
Sweet Potatoes and Quinoa
- 2 large sweet potatoes, skin-on, finely diced (1 1/2 -2 lb.)
- 1 teaspoon olive oil
- 1 cup red quinoa, rinsed and drained (or plain quinoa)
- 2 small ripe yet firm avocados, peeled and sliced (optional)
- 1To make Sweet Potatoes and Quinoa:
- 2Preheat oven to 425°F Toss sweet potatoes with oil on large baking sheet, and spread in single layer. Season with salt and pepper, if desired, and roast 15 to 20 minutes, or until soft, stirring halfway through.
- 3Meanwhile, bring quinoa and 2 cups water to a boil in small saucepan. Reduce heat to medium-low, cover, and cook.
- 415 minutes, or until tender. Season with salt, if desired.
- 5To make Chimichurri:
- 6Warm oil in small saucepan over medium heat. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended.
- 7Divide sweet potatoes and quinoa among 4 bowls. Top each serving with 3 Tbs. Chimichurri, and garnish with sliced avocado, if using. Drizzle with extra Chimichurri, if desired.
Browse Our Top Yam/Sweet Potato Recipes
You Might Also Like...View All Yam/Sweet Potato Recipes
Nutritional Facts for Sweet Potato Bowl With Chimichurri(Argentina)
Serving Size: 1 (274 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 363.7
- Calories from Fat 159
- Total Fat 17.6 g
- Saturated Fat 2.4 g
- Cholesterol 0.0 mg
- Sodium 63.9 mg
- Total Carbohydrate 44.7 g
- Dietary Fiber 6.6 g
- Sugars 3.4 g
- Protein 8.5 g