Sweet Potato Bowl With Chimichurriargentina Recipes

SWEET POTATO BOWL

Steps:

• Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
• While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
• Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
• While the eggs poach, cut the sweet potato into noodles using a spiralizer.
• Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
• Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
• Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.

SWEET POTATO TACO BOWLS

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.

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.

SWEET POTATO GNOCCHI IN A CHIMICHURRI BROTH

Steps:

• Heat the oven to 350 degrees F.
• Prick well cleaned sweet potatoes all over with a fork and put them on a sheet pan. Roast until tender, about 1 hour. Remove the potatoes from the oven and set aside to cool. When cool enough to handle, remove the skins and puree the flesh in a blender until smooth.
• In a large bowl, combine the potato puree, ricotta, maple syrup, Parmesan, nutmeg, salt, pepper and flour, half a cup at a time, until a soft dough forms. Divide the dough into 8 to 10 portions. Sprinkle a little flour on a work surface and gently roll a portion of dough into a long rope, about 1-inch thick. Cut into 1-inch pieces and continue the process with the remaining dough. Transfer the finished gnocchi to a floured baking sheet while working. Bring a large pot of salted water to a boil over high heat, then reduce the heat to medium. Cooking in small batches, drop about a dozen gnocchi into the water and cook until they are firm and floating, 3 to 5 minutes. Remove them from the water with a slotted spoon and put them on a lightly greased baking sheet. Continue making the gnocchi with the remaining dough.
• Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Add the gnocchi to the pan and cook until browned, about 5 minutes. Remove them from the pan to a serving bowl and sprinkle with some Parmesan.
• In a second pot, over medium-high heat, add the olive oil and saute the mushrooms and garlic until tender. Add the vegetable broth and bring to a boil. Stir in the spinach, parsley, cilantro, oregano, thyme, vinegar and red pepper flakes. Remove the pot from the heat and season with salt and pepper, to taste. Pour the broth over the gnocchi and serve, garnished with additional parsley and Parmesan.

GRILLED SWEET POTATOES WITH CHIMICHURRI

Steps:

• Prepare a grill for medium-high level indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.)
• Peel and cut the sweet potatoes into 2-inch chunks, then place them into a large bowl and set aside. Add the olive oil, vinegar, scallions, garlic, cilantro, 1 teaspoon salt and a generous grind of pepper to a blender. Blend until smooth. Reserve 1/3 cup of the sauce and pour the remaining over top of the sweet potatoes and toss until well coated.
• Cut four 22-inch long pieces of heavy-duty foil. Place two sheets on top of each other, then add half of the potatoes to the center. Fold the foil up and over the potatoes and seal tightly. Repeat with the remaining two pieces of foil and potatoes.
• Place the foil packs on the direct-heat side of the grill and grill for 10 minutes (do not open the foil packs-the potatoes need the steam to cook properly). Transfer to the indirect-heat side of the grill and continue cooking, turning the packs occasionally with grilling tongs, until the potatoes can easily be pierced with a fork, 25 to 30 minutes. Transfer to a platter and serve with the remaining chimichurri.

ARGENTINEAN CHIMICHURRI

Steps:

• Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.