A quinoa sweet potato bowl with chimichurri is my definition of a power lunch — roasted diced sweet potatoes and red quinoa under a punchy parsley-lemon chimichurri, with avocado to cool it all down. The sauce is unapologetically garlicky, and that's exactly the point.
Let’s take a trip to Argentina without leaving the kitchen! While traditional chimichurri is the go-to sauce for grilled meats, its vibrant, herby, and garlicky punch is absolutely incredible in plant-based dishes. Here, we’re pairing it with the natural sweetness of roasted sweet potatoes and the nutty, satisfying texture of red quinoa. This bowl is a powerhouse of flavor and nutrients, making it the perfect healthy weeknight dinner that feels both comforting and exciting. It’s naturally vegan, gluten-free, and guaranteed to brighten up your meal rotation!
Ingredients
• Sweet Potatoes and Quinoa
• 2 large sweet potatoes, skin-on, finely diced / 1.5–2 lb / 680-900 g
• 1 teaspoon olive oil / 5 ml (0.2 fl oz)
• 1 cup red quinoa, rinsed and drained / 185 g (6.5 oz)
• 2 small, ripe yet firm avocados, peeled and sliced (optional)
• Chimichurri
• 1/4 cup olive oil / 60 ml (2 fl oz)
• 3 cups (720 ml) loosely packed Italian parsley leaves, roughly chopped / 75 g (2.65 oz)
• 3 tablespoons lemon juice / 45 ml
• 2 cloves garlic, minced / 2 teaspoons (10 ml / 0.3 fl oz)
• 1/2 teaspoon (10 ml / 0.3 fl oz) sweet paprika
• 1/4 teaspoon (20 ml / 0.7 fl oz) red pepper flakes
Instructions
1. Preheat your oven to 425°F / 220°C. On a large baking sheet, toss the diced sweet potatoes with 1 tsp (5 ml) olive oil, salt, and pepper. Spread them in a single layer and roast for 15-20 minutes, stirring halfway through, until tender and lightly caramelized.
2. While the potatoes roast, combine the rinsed quinoa and 2 cups (480 ml) of water in a small saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and season with salt.
3. To prepare the chimichurri, gently warm the 1/4 cup (960 ml) of olive oil in a small saucepan over medium heat. In a food processor, combine the parsley, lemon juice, minced garlic, paprika, and red pepper flakes. Pulse until coarsely chopped. With the processor running, slowly stream in the warm oil and pulse until just blended.
4. Assemble your bowls by dividing the cooked quinoa and roasted sweet potatoes among four servings. Top each with about 3 tablespoons (45 ml / 1.5 fl oz) of chimichurri, and garnish with fresh avocado slices, if using. Drizzle with extra sauce if desired.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 443
• Protein: 10 g
• Total Fat: 14 g
• Saturated Fat: 2 g
• Carbohydrates: 71 g
• Cholesterol: 0 mg
• Sodium: 131 mg
• Fiber: 10 g
• Sugar: 9 g
Pro Tips
• For fluffier, more flavorful quinoa, toast it in the dry saucepan for a minute before adding water, or cook it in vegetable broth instead of water.
• Be careful not to over-process the chimichurri. Pulse until just combined to maintain a slightly coarse, rustic texture rather than a smooth purée.
• Make this a meal-prep dream by cooking the quinoa and roasting the sweet potatoes ahead of time. Store them in the fridge and assemble bowls throughout the week.
• Boost the protein and fiber by adding 1/4 cup (960 ml) of cooked black beans or chickpeas to each bowl.
FAQ
Q: How can I add more protein to this vegetarian bowl
A: This bowl already provides 10g (0.35 oz) of protein per serving from the quinoa. To easily increase the protein content, follow the pro-tip and add 1/4 cup (960 ml) of cooked black beans or chickpeas to each bowl. You could also top it with toasted pumpkin seeds or crumbled firm tofu for an extra boost.
Q: Can I use a different grain instead of red quinoa
A: Absolutely! While red quinoa offers a wonderful nutty texture, this recipe is very flexible. You can easily substitute it with white or tri-color quinoa, brown rice, or even farro for a chewier bite. Just be sure to adjust the cooking time and water ratio according to the package directions for your chosen grain.
Q: Is this recipe good for meal prep and how do I store it
A: Yes, this is an excellent recipe for meal prep. For best results, store the roasted sweet potatoes, cooked quinoa, and chimichurri sauce in separate airtight containers in the refrigerator for up to 4 days. Assemble the bowls and add the fresh avocado just before you’re ready to eat to keep everything fresh and prevent sogginess.
Q: What can I substitute for sweet potatoes
A: If you’re not a fan of sweet potatoes or don’t have any on hand, you can substitute them with other root vegetables. Diced butternut squash, carrots, or even regular potatoes would work well. Adjust the roasting time as needed until they are tender and lightly caramelized.
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Quinoa Sweet Potato Bowl with Chimichurri
Ingredients
Method
- Preheat your oven to 425°F / 220°C. On a large baking sheet, toss the diced sweet potatoes with 1 tsp (5 ml) olive oil, salt, and pepper.
- Spread them in a single layer and roast for 15-20 minutes, stirring halfway through, until tender and lightly caramelized.
- While the potatoes roast, combine the rinsed quinoa and 2 cups (480 ml) of water in a small saucepan.
- Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and season with salt.
- To prepare the chimichurri, gently warm the 1/4 cup (960 ml) of olive oil in a small saucepan over medium heat.
- In a food processor, combine the parsley, lemon juice, minced garlic, paprika, and red pepper flakes. Pulse until coarsely chopped. With the processor running, slowly stream in the warm oil and pulse until just blended.
- Assemble your bowls by dividing the cooked quinoa and roasted sweet potatoes among four servings.
- Top each with about 3 tablespoons (45 ml / 1.5 fl oz) of chimichurri, and garnish with fresh avocado slices, if using.
- Drizzle with extra sauce if desired.
