Sweet Potato Bowl With Chimichurri Food

SWEET POTATO BOWL WITH CHIMICHURRI

Steps:

• 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. 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. 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. 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. Related: Nutrition Face-Off: Sweet Potatoes vs. Carrots

SWEET POTATO BOWL WITH CHIMICHURRI(ARGENTINA)

Steps:

• 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.
• 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.
• 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.
• 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.

CHIMICHURRI CAULIFLOWER STEAKS WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• For the cauliflower: Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife, cut the cauliflower in half lengthwise, through the core. Cut a 1 1/2-inch thick steak from each half (save the remaining cauliflower for another use).
• Place the steaks on the prepared baking sheet and season with salt and pepper on both sides.
• Whisk the oil, lemon juice, paprika, garlic powder and coriander together in a small bowl. Brush half of the mixture on the top of the steaks, flip them and brush the remaining mixture on the other side. Roast the steaks until golden brown, about 15 minutes, flipping halfway through.
• For the mashed sweet potatoes: While the cauliflower roasts, bring a small saucepan of water to a boil. Add the sweet potatoes and a pinch of salt and cook until fork tender, 10 to 12 minutes. Drain, return to the saucepan and cover to keep warm.
• Just before serving, with the back of a fork or potato masher, mash the potatoes until smooth. Add the warm soy milk and continue to mash. Grate the garlic clove into the saucepan, add a pinch each of salt and pepper and stir to combine. Keep warm.
• For the chimichurri: Combine all the chimichurri ingredients in a small bowl and stir to combine. Set aside.
• Spread the mashed potatoes on plates and top with cauliflower steaks. Drizzle with some of the chimichurri. Serve and enjoy!