Friday, October 17, 2014

Sweet Potato Bowl with Chimichurri

This week, I again felt inspired to make myself dinner. This didn't take as long as I'd expected it to, which was nice. It was a good way to use up the last of my parsley from the garden (SO SAD). The chimichurri was a little strong, but that's likely my own fault. And my sad attempt to toast the quinoa did result in it being stuck to the pan, but it was still edible and tasty. Otherwise this was a very simple, yummy meal.

bowl

Sweet Potato Bowl with Chimichurri
Vegetarian Times (Still one of my favorite magazines!)

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.

2 large sweet potatoes, finely diced
1 teaspoon olive oil
1 cup red quinoa, rinsed and drained
2 small ripe avocados, sliced

Chimichurri:
1/4 cup olive oil
3 cups loosely packed torn fresh parsley leaves
3 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon sweet paprika
1/4 teaspoon red pepper flakes

To make Sweet Potatoes and Quinoa: Preheat 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.

Meanwhile, bring quinoa and 2 cups water to a boil in small saucepan. Reduce heat to medium-low, cover, and cook
15 minutes, or until tender. Season with salt, if desired.

To make Chimichurri: 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.

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.

Servings: 4

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