My favorite thing to do with greens that are almost past the point of no return is to make frozen smoothie bags or pesto. But the main ingredient I use - a giant basil plant - usually available for purchase at my local grocery store was ALL GONE this week (for good reason, they smell delicious and amazing and it’s the best basil I’ve ever had). I remembered a delicious chimichurri sauce I had visiting a vegan restaurant in California a few years ago.

Chimichurri uses parsley and cilantro as the main flavors, instead of basil. It’s traditionally served over steak, but I wanted a lighter version (of course you can still make it with steak). I had sweet potatoes and black beans, and it all came together beautifully.

Although I would make sure to include parsley and cilantro, the greens addition are very forgiving. If you have kale instead of arugula, or want to do 2 cups spinach, go right ahead. The flavor comes predominantly from the herbs, garlic and onion. And speaking of garlic, if you’re a little sensitive to garlic, you could try one clove, and taste before adding more.

Let me know if you make it! Enjoy!

Yield: 4

Chimichurri Loaded Sweet Potatoes

prep time: 5 minscook time: 20 minstotal time: 25 mins

Enjoy a delicious chimichurri and steak-alternative, loaded with delicious flavors and vitamins and minerals. Perfect way to use up wilting greens! Chimichurri adapted from Gimme Some Oven.


  • 1 cup spinach
  • 2 cups arugula
  • 1-2 heaping cups parsley (a bunch)
  • 1-2 heaping cups cilantro (a bunch)
  • 1-3 garlic cloves (the more you use the spicier)
  • 1/4 section of an onion 
  • 1/2 cup olive oil
  • 1-2 lemons, juice and zest
  • 2 T red wine vinegar
  • salt & pepper to taste
The Goods
  • 1-2 sweet potatoes per person (depending on the size! mine were baby ones from Trader Joe's)
  • 1 can black beans
  • cherry tomatoes
  • 1 T hemp seeds


For the Potatoes
  1. Preheat oven to 425. 
  2. Thoroughly wash and scrub the sweet potatoes. 
  3. Poke holes in sweet potatoes and place on sheet pan. 
  4. Bake for 20-45 minutes, or until tender. I recommend smaller sweet potatoes for quick weeknight dinners OR use pre-baked potatoes. 
  5. While potatoes are cooking or re-heating, open, drain, and rise can of black beans. 
  6. If you prefer your tomatoes to be roasted, add them in the oven sprayed or drizzled with olive oil, for about the last ten minutes of the cook cycle. 
For the Chimichurri
  1. Peel garlic and onion section
  2. Add all ingredients to food processor. 
  3. Pulse for a few minutes, or until the greens are to the consistency you prefer. 
To Serve
  1. Heat or bake sweet potatoes.
  2. Slice in the middle and open the potatoes.
  3. Load with black beans or whatever protein you are using (could sub ground turkey or chicken sausage for paleo/Whole30)
  4. Top with chimichurri, tomatoes, and hemp seed hearts
Created using The Recipes Generator
Katie Buchanan