Best 4 Sweet Potato Bowl With Chimichurriargentina Recipes

Embark on a culinary journey with our delectable Sweet Potato Bowl, a symphony of flavors and textures that will tantalize your taste buds. Roasted sweet potatoes, tender and slightly caramelized, form the base of this vibrant bowl. Succulent shrimp, infused with a zesty marinade, add a touch of seafood delight. Perfectly cooked quinoa provides a nutty and protein-packed foundation, while roasted broccoli florets bring a pop of color and a boost of nutrients. Topped with a vibrant and aromatic chimichurri sauce, this bowl is a fiesta of flavors that will leave you craving more. This article features two delightful recipes: one for the Sweet Potato Bowl and another for the vibrant Chimichurri Argentina sauce. Get ready to elevate your mealtime experience with this irresistible dish!

Let's cook with our recipes!

SWEET POTATO TACO BOWLS

Sweet Potato Taco Bowls image

These amazing & meatless sweet potato taco bowls are easy to make and packed with bold flavors

Provided by Chelsea

Categories Dinner

Time 1h

Number Of Ingredients 20

Ingredients

1 tablespoon chili powder
1/4 teaspoon EACH: garlic powder, onion powder, dried oregano
1/2 teaspoon paprika
1 and 1/2 teaspoon ground cumin
Seasoned salt and pepper
2-3 large (645g) sweet potatoes, (peeled and chopped (about 4.5-5 cups))
3 tablespoons olive oil
1 can (15 ounces) black beans, (drained and rinsed)
1 can (15 ounces) fire-roasted sweet corn, (drained)
1-2 large avocados
3-4 fresh limes, (separated)
Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, sweet peppers
1/2 cup (112g) sour cream ((I use fat free))
1 teaspoon hot sauce ((like Cholula))
1-2 large limes ((1/2 teaspoon zest + 3 tablespoons juice))
1 cup (171g) quinoa or rice ((+ 2 cups chicken stock (470g), chicken broth, or water))
1 tablespoon butter
1 large lime ( (2 tablespoons juice and 1 teaspoon zest))
1/3 cup finely chopped cilantro
Salt and pepper, (to taste)

Steps:

Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, Cholula hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture (or add the spice mixture to personal preference). Whisk until smooth.
Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
For leftovers, store the sauce separately from the other ingredients.

Nutrition Facts : Calories 433 kcal, ServingSize 1 serving

SWEET POTATO BOWL WITH CHIMICHURRI

Sweet Potato Bowl with Chimichurri image

Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.

Provided by Vegetarian Times Editors

Categories Entrees

Yield 4

Number Of Ingredients 10

Ingredients

2 large sweet potatoes, skin-on, finely diced (1 1/2-2 lb.)
1 tsp. olive oil
1 cup red quinoa, rinsed and drained
2 small, ripe yet firm avocados, peeled and sliced, optional
1/4 cup olive oil
3 cups loosely packed Italian parsley leaves, roughly chopped
3 Tbs. lemon juice
2 cloves garlic, minced (2 tsp.)
1/2 tsp. sweet paprika
1/4 tsp. red pepper flakes

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

Nutrition Facts : Calories 443 calories

SWEET POTATO BOWL WITH CHIMICHURRI(ARGENTINA)

Sweet Potato Bowl With Chimichurri(Argentina) image

Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa. For optimum flavor, use larger amount of spices. I have tweeked this just a tad. From Vegetarian Times.

Provided by Sharon123

Categories Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 large sweet potatoes, skin-on, finely diced (1 1/2 -2 lb.)
1 teaspoon olive oil
1 cup red quinoa, rinsed and drained (or plain quinoa)
2 small ripe yet firm avocados, peeled and sliced (optional)
1/4 cup olive oil
3 cups loosely packed Italian parsley, roughly chopped
3 tablespoons lemon juice
2 -4 garlic cloves, minced (2 tsp.)
1/2-1 teaspoon sweet paprika
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon red wine vinegar (optional)
hot sauce (optional)

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.

QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING

Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing image

Provided by Valerie Bertinelli

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/4 cups tri-colored quinoa
Kosher salt
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon ground coriander
One 15-ounce can black beans, rinsed and drained
1 teaspoon soy sauce
1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
1 large avocado, seeded, peeled and diced
1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
Yogurt Dressing (see recipe below)
3/4 cup plain yogurt (not Greek)
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon fresh lime juice
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

Tips:

For the best flavor, use ripe sweet potatoes. Look for ones that are firm and have smooth skin without blemishes.
If you don't have a microwave, you can bake the sweet potatoes in the oven at 400 degrees Fahrenheit for about an hour, or until they are tender.
To make the chimichurri sauce, use fresh herbs whenever possible. If you don't have fresh herbs, you can use dried herbs, but reduce the amount by half.
The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week.
If you want a spicier chimichurri sauce, add more red pepper flakes or chopped chili peppers.
For a vegetarian version of this bowl, use black beans or lentils instead of chicken.
This bowl is also a great way to use up leftover chicken or roasted vegetables.

Conclusion:

This sweet potato bowl with chimichurri sauce is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. The chimichurri sauce is especially flavorful, and it adds a nice kick to the sweet potatoes and chicken. This bowl is sure to be a hit with your family and friends.