Sweet Potato Bowl With Chimichurri(Argentina)

Name: Sweet Potato Bowl With Chimichurri(Argentina)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Chimichurri; 1/4 cup olive oil; 3 cups loosely packed Italian parsley, roughly chopped; 3 tablespoons lemon juice; 2 -4 garlic cloves, minced (2 tsp.); 1/2 - 1 teaspoon sweet paprika; 1/4 teaspoon red pepper flakes (to taste); 1 tablespoon red wine vinegar (optional); hot sauce (optional)

Servings: persons

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)
Chimichurri
1/4 cup olive oil
3 cups loosely packed Italian parsley, roughly chopped
3 tablespoons lemon juice
2 -4 garlic cloves, minced (2 tsp.)
1/2 - 1 teaspoon sweet paprika
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon red wine vinegar (optional)
hot sauce (optional)

1
To make Sweet Potatoes and Quinoa:
2
Preheat oven to 425u00b0F 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.
3
Meanwhile, bring quinoa and 2 cups water to a boil in small saucepan. Reduce heat to medium-low, cover, and cook.
4
15 minutes, or until tender. Season with salt, if desired.
5
To make Chimichurri:
6
Warm 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.
7
Divide 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.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Sweet Potato Bowl With Chimichurri(Argentina) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!