Chimichurri Sweet Potatoes with Hemp Hearts
Chimichurri Sweet Potatoes with Hemp Hearts will be your new go-to side dish for any occasion! Get ready to impress with minimal effort.
Servings: 8 servings
Calories: 256kcal
Ingredients
For the Sweet Potatoes:
- 2 pounds *mini Sweet Potatoes
- 1 ½ tablespoons extra virgin olive oil
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- For the Chimichurri:
- 2 cloves garlic minced into a paste
- ½ cup fresh parsley stems removed, before chopped, roughly chopped
- ¾ cup cilantro stems removed, before chopped, roughly chopped
- ½ tablespoon capers optional
- ½ tablespoon red wine vinegar
- 1 tablespoon lime juice Approx juice of ½ lime
- ½ teaspoon fine sea salt
- 1 teaspoon Bob’s Red Mill Nutritional Yeast
- ½ cup plus 2 tablespoons extra virgin olive oil
- Pinch red pepper flakes
- Other:
- Salt & pepper to taste
- 1-2 tablespoons Bob’s Red Mill Hemp Hearts
Instructions
Roast the Sweet Potatoes
- Preheat the oven to 425°F and line a cookie sheet with parchment paper.
- Rinse & pat mini sweet potatoes dry.
- Slice each mini sweet potato in half, lengthewise. If using regular sized sweet potatoes, cut into 3 even planks, lengthwise.
- Place sweet potato halves into a large bowl and drizzle with olive oil & sprinkle salt and pepper. Toss until coated.
- Place sweet potatoes, cut side facing down, onto the prepared pan. The potatoes should not overlap.
- Bake mini sweet potatoes for 25 minutes, and bake 30-45 minutes if using larger potatoes.
- Allow to cool 15 minutes before serving.
Prepare the Chimichurri-
- Combine all ingredients in a bowl and mix until combined. Taste to see if you need more salt, pepper, lime or other ingredient of your choice.
Assemble the Dish -
- Arrange roasted sweet potatoes on a serving plate, cut side facing up.
- Drizzle the sweet potatoes with the Chimmichuri. Be sure to give the sauce a mix before drizzling on the potatoes.
- Sprinkle the potatoes with hemp hearts & add a sprinkle of salt & pepper. Enjoy!
Notes
- If you can’t find mini sweet potatoes, use regular and slice into 3 planks, lengthwise
- When making the Chimichurri, if you don’t want to spend time chopping the ingredients, you can pulse everything in a food processor until desired consistency.
Nutrition
Serving: 1Serving | Calories: 256kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 443mg | Potassium: 423mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16517IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg