Chimichurri Sweet Potato Salad
I have found a new love for sweet potatoes this year.
We didn't move into our new house in time to plant any of our own in the new garden, but trust me, its on the plan for next Spring!
Sweet potatoes are one of the superheroes of the root vegetable family. The entire plant is edible, including the skin and the leaves.
While most of us recognize the common orange color, they also can be white, yellow, or my personal favorite--purple.
Don't get their name twisted though.
While they are called "potatoes", they are not related to traditional white potatoes.
Sweet potatoes are in the bindweed (morning glory) family, while white potatoes are actually nightshades.
Turns out, the sweet potato does a body good. They are rich in vitamins and minerals like iron, selenium, calcium, are a great source of fiber (which aids in digestion), B vitamins, and Vitamin C. They're also really high in beta carotene, which converts to Vitamin A in the body. Despite all these great qualities, sweet potatoes are high in oxalates which cause calcium to bind to other minerals. Too many oxalates in the diet is known to cause kidney stones, so those with a history of them should adopt the "all things in moderation" approach when adding sweet potatoes to their diet.
Research shows that sweet potatoes can help those with diabetes regulate their sugar levels, support healthy eyes, and aid in digestive health.
So what are we waiting for?! This salad is great for summer months, or as a side dish over the holidays. There is really no time that this dish would be inappropriate.
Our boys love this dish, and prefer it topped with cashews. Bon Apetit!
Chimichurri Sweet Potato Salad
What You Need:
4 large sweet potatoes, peeled and cubed
8-12 oz whole green beans, ends trimmed
1 shallot, minced
1 tbsp coconut oil
salt and pepper to taste
*optional-toasted pine nuts or cashews for garnish
1/2 bunch flat leaf parsley, no stems
1 bunch fresh cilantro
4-6 medium basil leaves
4 cloves fresh garlic
3 limes, juiced
1/2 c avocado oil
1 tsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper
1/8 tsp chili powder
Make it Work:
Sauce-Place all ingredients for chimichurri sauce in a food processor and blend until well incorporated. Set aside.
Salad-Bring a large pot of salted water to a boil and add the cubed sweet potatoes. Cook for about 10 minutes, or until tender. Drain and set aside.
In a separate pot, bring salted water to a boil and add the green beans. Cook for approximately 5 min, or until tender. Drain and set aside.
In a large skillet over medium heat, cook minced shallot about 2 min or until translucent. Add the cubed sweet potatoes and cooked green beans and add sea salt, pepper and chili powder to taste. Continue to warm incorporate for about another minute or two, then transfer to a serving bowl or plate.
Drizzle the fresh chimichurri sauce over the sweet potatoes and green beans. Store any unneeded sauce in the refrigerator for up to 3-4 days.
Plate the salad individually over small bed of fresh arugula. Garnish with toasted pine nuts or cashews if desired. Enjoy!