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Quinoa Sweet Potato Bowl with Chimichurri – vegetarian recipe
Stav Kogan

Quinoa Sweet Potato Bowl with Chimichurri

A vibrant, herby, and garlicky chimichurri sauce paired with the natural sweetness of roasted sweet potatoes and the nutty, satisfying texture of red quinoa. This powerhouse bowl is the perfect healthy weeknight dinner that's naturally vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 443
Ingredients Method Nutrition

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
  • 3 cups (720 ml) loosely packed Italian parsley leaves, roughly chopped / 75 g (2.65 oz)
  • 3 tablespoons lemon juice / 45 ml (1.5 fl oz)
  • 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
  • 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.

Method
 

  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.
  2. Spread them in a single layer and roast for 15-20 minutes, stirring halfway through, until tender and lightly caramelized.
  3. While the potatoes roast, combine the rinsed quinoa and 2 cups (480 ml) of water in a small saucepan.
  4. 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.
  5. To prepare the chimichurri, gently warm the 1/4 cup (960 ml) of olive oil in a small saucepan over medium heat.
  6. 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.
  7. Assemble your bowls by dividing the cooked quinoa and roasted sweet potatoes among four servings.
  8. Top each with about 3 tablespoons (45 ml / 1.5 fl oz) of chimichurri, and garnish with fresh avocado slices, if using.
  9. Drizzle with extra sauce if desired.

Nutrition

Calories: 443kcalCarbohydrates: 71gProtein: 10gFat: 14g

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