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Chimichurri Sweet Potatoes on plate
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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.
Prep Time15 minutes
Cook Time35 minutes
Course: Side Dish
Servings: 8 servings
Calories: 256kcal
Author: Dalya Rubin


For the Sweet Potatoes:

  • 2 pounds *mini Sweet Potatoes
  • 1 ½ tablespoons extra virgin olive oil
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • For the Chimichurri:
  • 2 cloves garlic minced into a paste
  • ½ cup 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


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!


  • 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.


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