Sweet Potato Chimichurri Quinoa Bowl (Printable)
Roasted sweet potatoes, chimichurri, quinoa, and lime tahini come together in a nourishing plant-based grain bowl.
# What You’ll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (about 1.3 lb)
02 - 2 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper
→ Quinoa
07 - 1 cup quinoa, rinsed (about 6 oz)
08 - 2 cups water
09 - 1/2 tsp salt
→ Chimichurri
10 - 1 cup fresh parsley, finely chopped
11 - 1/2 cup fresh cilantro, finely chopped
12 - 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)
13 - 2 garlic cloves, minced
14 - 1 small red chili, finely chopped (optional)
15 - 1/4 cup red wine vinegar
16 - 1/2 cup olive oil
17 - 1/2 tsp sea salt
18 - 1/4 tsp black pepper
→ Lime Tahini Sauce
19 - 1/3 cup tahini (about 2.8 oz)
20 - 2 tbsp fresh lime juice (about 1 lime)
21 - 1 tbsp maple syrup
22 - 2 to 4 tbsp water, to thin
23 - Pinch of salt
→ Assembly
24 - 1 cup cherry tomatoes, halved (about 5.3 oz)
25 - 1 cup baby spinach or arugula (about 1.8 oz)
26 - 1/4 cup pumpkin seeds (pepitas), toasted (about 1 oz)
27 - 1 avocado, sliced
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until golden brown and fork-tender.
03 - Combine the rinsed quinoa, water, and salt in a saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let steam for 5 minutes with the lid on. Fluff gently with a fork.
04 - In a mixing bowl, combine the parsley, cilantro, oregano, minced garlic, red chili (if using), red wine vinegar, olive oil, salt, and pepper. Stir well and set aside to allow the flavors to meld.
05 - Whisk together the tahini, lime juice, maple syrup, and salt until smooth. Gradually add water, one tablespoon at a time, until the sauce reaches a pourable, drizzle-friendly consistency.
06 - Divide the fluffy quinoa among four bowls. Arrange the roasted sweet potatoes, halved cherry tomatoes, spinach or arugula, sliced avocado, and toasted pumpkin seeds over each portion.
07 - Drizzle each bowl generously with chimichurri and lime tahini sauce. Serve immediately while the sweet potatoes are still warm.
# Expert Advice:
01 -
- The chimichurri alone is worth making this bowl for, and it tastes even better on leftovers the next day.
- Everything cooks simultaneously, so you feel like a multitasking wizard without actually breaking a sweat.
02 -
- Tahini seizes and gets clumpy when you first add liquid, but keep whisking and adding water gradually and it will magically transform into silk.
- Chimichurri tastes best when it sits for at least 15 minutes, so make it first if you have the time.
03 -
- Dice your sweet potatoes to roughly three quarter inch cubes, because any smaller and they shrink into nothing and any larger and the centers stay crunchy while the edges burn.
- Toasting the pumpkin seeds in a dry skillet for two minutes over medium heat is a small step that makes an enormous difference in flavor.