Chimichurri Roasted Sweet Potato & Black Bean Bowl
Roasted sweet potatoes and black beans over quinoa with chimichurri.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
- Protein
- ~18 gestimate per serving
Chimichurri's sharp, garlicky herbs are a good counterweight to sweet roasted sweet potatoes. Quinoa is our choice of base to add protein and make this a full meal.
Why this recipe works
The vinegar and garlic in chimichurri cut through sweet potatoes' richness.
Ingredient notes
About 18 grams of protein per bowl (an estimate).
Common mistakes
- Crowding the pan.
- Blending the chimichurri into a paste.
What to serve with it
Pickled red onions.
Meal prep
Keeps 4 days; chimichurri separately.
More bowls like this
Cooking tips
Make the chimichurri first. Cut sweet potatoes evenly.
Swaps and variations
Use brown rice. Add avocado.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Chimichurri Roasted Sweet Potato & Black Bean Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
- Protein
- ~18 g
Ingredients
You’ll need: rimmed sheet pan; medium saucepan with lid; small bowl
Method
-
Heat the oven to 425°F (220°C). Toss the sweet potatoes with the olive oil and 1/2 teaspoon salt and roast 25 to 30 minutes until caramelized.
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes.
-
Mix the parsley, garlic, vinegar, extra virgin olive oil, oregano, red pepper flakes and remaining salt.
-
Warm the black beans.
-
Divide quinoa among 4 bowls, add sweet potatoes and beans and spoon over the chimichurri.
Questions
Can I add chicken?
Yes; see our Chimichurri Grilled Chicken Sweet Potato Bowl.
Is chimichurri spicy?
Only mildly from the pepper flakes.
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