Have you guys made Gena’s hemp chimichurri yet?
I’m a big fan of this sauce, and have been finding ways to put it on everything since I made a double batch of it a few weeks ago. It stays good for a while, but you may find yourself making another batch sooner than you thought because you used it all up. Or maybe that’s just me.
For these sweet potato bowls, I followed Gena’s recipe in her cookbook Power Plates.
It’s a go to for me when I’ve hit a road block in my meal prep and I’m feeling like I need some veggie packed inspo.
It is currently on sale for $5.99 on the kindle. Highly recommend you take advantage if you don’t already have it.
This bowl has rice, black beans, sweet potatoes, greens, and pepitas topped in the hemp chimichurri sauce.
I so rarely cook black beans with stuff in them (like onions), unless I’m making chili, and the kids loved it, so this was a very happy discovery.
But really, this was the star of the show.
- ¼ cup shelled hemp seeds
- 6 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1½ tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 cup firmly packed fresh parsley
- ½ cup firmly packed fresh cilantro
- 1 clove garlic, coarsely chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Almost forgot the avo! Phew.
Happy Friday!
