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Vegan Chimichurri Sweet Potato Bowl

Roasted, cumin-seasoned sweet potatoes and a homemade hemp chimichurri sauce star in this flavorful remix on an everyday power bowl.

Serves: 4
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With spice-rubbed sweet potatoes, rice flecked with lime zest and cilantro, and tangy, jalapeño-infused black beans, this herbaceous bowl, from Gena Hamshaw’s Power Plates, makes for a perfect summer meal. 

Makes 4 bowls

For the sweet potatoes:
3 medium sweet potatoes, scrubbed and diced
1½ tablespoons neutral vegetable oil
½ teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon coarse salt
⅛ teaspoon cayenne pepper
 
For the rice:
2 teaspoons coconut oil
1 cup white or brown basmati rice, rinsed
2 cups water
1 teaspoon finely grated lime zest
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
¼ cup chopped fresh cilantro
 
For the beans:
1 (15-oz) can black beans, drained and rinsed
2 tablespoons finely chopped red onion
1 small jalapeño, seeded and finely chopped
Pinch of ground cumin
1 to 2 tablespoons freshly squeezed lime juice
1 small Hass avocado, pitted, peeled, and chopped
Salt and freshly ground black pepper

For the chimichurri sauce:
¼ cup shelled hemp seeds
6 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1½ tablespoons red wine vinegar
2 tablespoons olive oil
1 cup firmly packed fresh parsley
½ cup firmly packed fresh cilantro
1 clove garlic, coarsely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper

For the bowls:
5 cups firmly packed baby greens, such as spinach, arugula, or romaine
Chimichurri sauce, for drizzling

1. For the sweet potatoes, preheat the oven to 400 degrees, and line a rimmed baking sheet with parchment paper. Into a large bowl, toss sweet potatoes with oil until evenly coated. Add paprika, cumin, salt, and cayenne, and toss again. Spread potatoes evenly on lined baking sheet and bake for 30 to 35 minutes, until tender and browned on edges.

2. For the rice, warm 1 teaspoon of oil in a medium pot over medium-low heat. Add rice and cook, stirring constantly, for 2 to 3 minutes, until rice smells nutty and toasted. Stir in water and bring to a boil over medium-high heat. Lower the heat, cover, and simmer for 15 minutes for white basmati or about 40 minutes for brown basmati, until liquid has been absorbed. Remove from heat and stir in remaining 1 teaspoon coconut oil, lime zest and juice, and salt. Fold in cilantro just before serving.

3. For the black beans, put all of the ingredients in a medium bowl and stir gently to combine.

4. For the chimichurri sauce, into a blender, add all ingredients and process until smooth. If the sauce is thicker than you’d like, add water, 1 tablespoon at a time, to achieve the desired consistency. Store in an airtight container in the refrigerator.

5. To serve, divide greens among four bowls and top each with a quarter portion of sweet potatoes, rice, and bean mixture. Drizzle with the chimichurri sauce and serve immediately.

Photo courtesy of Ashley McLaughlin

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