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
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 .
For the chimichurri: In a non-reactive bowl (glass, ceramic, stainless steel), combine all the ingredients. Refrigerate until serving time.
NOTES
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