Baked sweet potato with chimichurri recipe
Chimichurri sauce is best described as a feisty Argentinian version of pesto made with herbs, garlic and chilli. A spoonful is delicious on a baked sweet potato or try livening up a bowl of pasta or noodles.
See method- Serves 4
- 15 mins to prepare and 1 hour to cook
- 255 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 4 sweet potatoes, scrubbed
- 3 tbsp pine nuts
- 4 rounded tbsp soya yogurt
- mixed leaf salad, to serve
For the chimichurri sauce
- 20g flat-leaf parsley leaves, finely chopped
- 5g fresh oregano leaves, finely chopped
- 1 large garlic clove, crushed
- juice of ½ lemon
- 1 medium-sized red chilli, seeded and finely chopped
- 4 tbsp extra virgin olive oil
Each serving contains
- Energy
- 1060kJ 255.0kcal
- Fat
- 19g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 19.6gProtein 3.3gFibre 2.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Bake the sweet potatoes for 50 minutes to 1 hour, depending on their size.
- Meanwhile, put all the ingredients for the chimichurri sauce in a bowl, season and stir until combined. (The mixture can also be blended in a food processor or blender until coarsely chopped.) Leave to one side.
- Put the pine nuts in a large, dry frying pan and toast over a medium-low heat for 2–3 minutes, shaking the pan occasionally, until starting to turn golden. Remove from the pan and leave to one side.
- Remove the potatoesfrom the oven and cut a cross into the top of each one, then squeeze slightly to open up. Top with a spoonful ofyogurtand then the chimichurri sauce and pine nuts. Serve with a mixed leaf salad.
- See more Vegan recipes
