Sweet Potato Bowl with Chimichurri Recipe | Vegetarian Times Skip to main content

Sweet Potato Bowl with Chimichurri

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.


Ingredient Set Name: 

Sweet Potatoes and Quinoa


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2 large sweet potatoes, skin-on, finely diced (1 ½–2 lb.)
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1 tsp. olive oil
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1 cup red quinoa, rinsed and drained
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2 small, ripe yet firm avocados, peeled and sliced, optional

Ingredient Set Name: 



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¼ cup olive oil
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3 cups loosely packed Italian parsley leaves, roughly chopped
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3 Tbs. lemon juice
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2 cloves garlic, minced (2 tsp.)
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½ tsp. sweet paprika
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¼ tsp. red pepper flakes


1. 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.

2. 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.

3. 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.

4. 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.

Nutrition Information: 

10 g
Total Fat: 
14 g
Saturated Fat: 
2 g
71 g
0 mg
131 mg
10 g
9 g
Serves 4

Comments on this Recipe

so good

This was really good...I thought it was amazing just following the recipe, but my husband and son (17) decided to kick it up a notch and add some Chipotle Tabasco sauce (which was also good). Make sure you mix it all up and incorporate all the flavors from the chimichurri! Makes a great "to go" lunch the next day! YUM!

Great low-cost, healthy, easy meal for two adults and a toddler. I could see adding black beans if you wanted to make it heartier.

This was delicious!!!

This was really good... I thought the chimichurri could have used a little more kick, but it was a great dinner.

Quick, easy, and flavorful! I did feel like the chimichurri was bland so I doubled the spices and added a swig or two of red wine vinegar.

om-gosh, my husband went head over heals for it. got the ingredients to make it for tonight. all i can say is, we 2, plowed thru it. i am doubling the recipe so he can take some to lunch tomorrow. i am putting this as todays meatless monday suggestion on twitter and face book. we could get red q so i just used our everyday q.

I don't like parsley so I subbed in cilantro. THIS DISH IS AMAZING!!!! Adding it to my autumn dinner rotation!

Warm oil??? Please don't do these. One day I would like to see that this nice magazine! Have the good taste to respect the Chimichurri and not confuse readers. Then we " the readers" we could learn well. Gabriela

I am trying to figure out what Gabriela is saying, but it's like every sentence is incomplete. Making these tonight and serving them with a side of black beans.

Wow! My husband was really skeptical, but we both loved it. Doubled the spices and garlic, and substituted store-bought guacamole that I had on hand for the avocado. The avocado is a perfect complement to the Chimichurri. Also roasted the sweet potatoes a bit longer so they browned a little. Made the mistake of trying to make the Chimichurri in the blender instead of the food processor - took forever to blend. Don't understand warming the oil, really not necessary.

Didn't really like this one.

This may be my new favorite. SO SO SO SO good.

I pulled this recipe because it was kosher for passover and it was delicious. Most Passover food is so heavy with cheese or meat or egg. This was a delicious change of pace with light, fresh flavors that really complimented each other.

I have dreams about this dish. It's so filling, yet healthy. This time, I didn't have paprika, so I left out that and the red pepper and replaced it with chipotle powder. And avocado should NEVER be optional! Put it on everything!