Sweet Potato Chimichurri Bowl
This sweet potato chimichurri bowl is the best lunch time idea! Leaving you full of energy for the rest of the day, is healthy and delicious!
Servings :1 person
Ingredients
- 1 chimichurri recipe
- 1 sweet potato or 4 for meal prep in advance
- 2 boiled eggs or more for meal prep
- 2 cups leafy greens spinach, rocket, herbs
- 1/2 tsp chip and potato spice (from Smell & Taste)
- 1/2 tsp salt and pepper from Smell & Taste
Instructions
- 1 x Recipe Chimichurri Sauce
- Preheat the oven to 200 degrees C.
- Slice the sweet potatoes using a knife or mandolin and coat them with olive oil. Season salt & pepper and chip and potato spice.
- Bake for 30 minutes flipping half way through.
- Prepare the eggs by bringing a small pot of water to boil. Once boiling gently lower the room temperature eggs into the water and let them cook for 12 minutes for hard boiled eggs and 6.5 minutes for soft boiled eggs.
- Prepare an ice bath for the eggs once they are finished boiling,
- Prepare the sweet potato chimichurri bowl by serving the roasted sweet potato, leafy greens, boiled eggs and chimichurri sauce in a bowl or plate.
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