Quinoa and Sweet Potato Bowl with Chimichurri
Author: 
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2+
 
healthy, flavorful vegan meal perfect for work lunches
Ingredients
  • 1 cup uncooked red quinoa
  • 2 sweet potatoes, peeled and cut into 1 inch dice
  • 1 avocado, sliced
  • 1 Tablespoon olive oil
  • ⅛ teaspoon Ancho chili powder
  • salt and pepper
  • 1 recipe for Chimichurri
  • 1 cup packed fresh Italian parsley leaves, finely minced
  • 1 cup packed fresh cilantro leaves, finely mined
  • 1-2 garlic cloves, finely minced
  • ⅓ cup extra virgin olive oil
  • 1½ teaspoon soy sauce
  • 2 Tablespoons lime juice
  • 1 teaspoon sugar
  • A pinch of cayenne pepper
Instructions
  1. Preheat oven to 375 degrees. Cook quinoa according to package instructions. Set aside. Meanwhile toss sweet potatoes with 1 Tablespoon olive oil, ancho chili powder, salt and pepper. Roast for ~30 minutes or until tender, flipping once half way through cooking time. To serve, place a couple scoops of quinoa in a bowl, top with ½ of the sweet potatoes, ½ avocado and drizzle with chimichurri sauce .
  2. For the chimichurri: In a non-reactive bowl (glass, ceramic, stainless steel), combine all the ingredients. Refrigerate until serving time.
  3. NOTES
  4. I added my herbs to a food processor and pulsed until finely chopped. You could sub a pinch of red pepper flakes for the cayenne.
Notes
Recipe for Chimichurri can be found HERE
Recipe by Nutritious Eats at https://www.nutritiouseats.com/?p=15422