Don’t Eat Meat? Chimichurri Is Great on Sweet Potatoes Too!
Categories: Food

Don’t Eat Meat? Chimichurri Is Great on Sweet Potatoes Too!

According to the powers that be at Pinterest, searches for basil and cilantro have risen 18% and 20% respectively over the past year. It’s easy to see why: They’re super versatile and immediately give a bright, fresh flavor to your cooking. Here, I used them both (the perfect marriage) to make a zingy version of chimichurri. This herby sauce is usually drizzled over meat, but it’s great on other things too, like roasted slices of sweet potato (with extra feta cheese… because feta never needs an excuse!).

Ingredients:

  • 20 ounces sweet potatoes (approximately 4 small potatoes)
  • 1 Tablespoon cooking oil
  • 1 clove garlic
  • small handful fresh basil
  • small handful fresh cilantro
  • juice of half a lemon
  • 4 Tablespoons extra virgin olive oil
  • 1/4 cup crumbled feta cheese
  • salt
  • black pepper

Instructions:

1. Wash the sweet potatoes and cut them into slices.

2. Toss the slices of potato in a dash of cooking oil and spread them out on a baking tray. Bake at 375 degrees Fahrenheit for around 50 minutes, turning halfway until the potato is fully cooked and slightly crispy.

3. Meanwhile, add the garlic, basil and cilantro to a mini food processor and blitz until finely chopped. Add the lemon juice and extra virgin olive oil, as well as a pinch of salt and pepper, and blitz again to combine.

4. Serve the roasted sweet potato with the chimichurri and the crumbled feta cheese.

Wash the sweet potatoes and cut them into slices — mine were around one centimeter thick. You can peel your sweet potatoes if you like; I didn’t.

Toss the slices of potato in a dash of cooking oil and spread them out on a baking tray. Bake at 375 degrees Fahrenheit for around 50 minutes, turning halfway until the potato is fully cooked and slightly crispy.

Meanwhile, add the garlic, basil and cilantro to a mini food processor and blitz until finely chopped. Add the lemon juice and extra virgin olive oil, as well as a pinch of salt and pepper, and blitz again to combine.

Serve the roasted sweet potato with the chimichurri and the crumbled feta cheese.

Just like a good black dress, this dish can be dressed up for a dinner party or dressed down to eat in front of the TV. Arrange your sweet potato slices neatly on a plate, and drizzle the chimichurri elegantly down the center — or serve everything in a big pile nacho-style, and let everyone dig in. It tastes brilliant either way!

What’s your favorite way to serve chimichurri? Share your ideas on Twitter @BritandCo!