Roasted Sweet Potato Chimichurri Quinoa (Printable)

Caramelized sweet potatoes, fluffy quinoa, and zesty chimichurri topped with pumpkin seeds and avocado

# What You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 2 cups baby spinach or arugula, rinsed and dried
04 - 1 small red onion, thinly sliced

→ Grains

05 - 1 cup quinoa, rinsed
06 - 2 cups water or vegetable broth

→ Chimichurri Sauce

07 - 1 cup fresh parsley, finely chopped
08 - 1/2 cup fresh cilantro, finely chopped
09 - 2 garlic cloves, minced
10 - 1/2 cup extra virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon red pepper flakes
14 - Salt and black pepper, to taste

→ Toppings

15 - 1/3 cup roasted pumpkin seeds (pepitas)
16 - 1 avocado, sliced
17 - 1 lime, cut into wedges

→ Roasting

18 - 2 tablespoons olive oil
19 - 1 teaspoon smoked paprika
20 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - On a lined baking sheet, toss sweet potato cubes with 2 tablespoons olive oil, smoked paprika, salt, and black pepper. Spread in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and tender.
03 - Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork and set aside.
04 - Mix parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Set aside to let flavors meld.
05 - Divide cooked quinoa among four bowls. Top with roasted sweet potatoes, cherry tomatoes, spinach or arugula, and red onion slices.
06 - Drizzle generously with chimichurri sauce. Garnish with sliced avocado, roasted pumpkin seeds, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The roasted sweet potatoes get these incredible caramelized edges that contrast beautifully with the fluffy quinoa
  • That chimichurri sauce keeps in the fridge for days and makes everything taste like a restaurant meal
  • You can prep all the components on Sunday and assemble different lunch variations all week
02 -
  • Dont skip rinsing the quinoa—that bitter coating won't cook off and it'll ruin the whole bowl
  • Let the sweet potatoes roast undisturbed for the first 12 minutes or they'll steam instead of caramelize
  • The chimichurri tastes best after it sits for at least 30 minutes so make it first
03 -
  • Use vegetable broth instead of water to cook the quinoa for deeper flavor that stands up to the bold chimichurri
  • If your sweet potatoes are huge, cut them slightly smaller so they finish roasting at the same time

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