These Chimichurri Bowls are inspired by Latin American cuisine. They’re so full of fun, tangy, and delicious flavors. Not to mention, so healthy!
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Cooking Details!
You’ll want to make put the chicken in the marinade and let carrots soak at least 2 hours before making this recipe. If you don’t have time, that’s ok—I just think the overall flavor of the chicken is better when it’s had time to marinade, and the sweet potatoes get a better crisp! You can also microwave them for a few minute to soften them!
To make the marinade, combine the lime, garlic powder, cumin, paprika, cilantro. And nut milk in a container or bowl. Place the chicken thighs in the marinade and refrigerate.
Cut the sweet potato into thin wedges. Put them in a bowl and pour water over them until they are fully covered. Add 1/2 teaspoon of salt.
When you’re ready to start cooking, preheat the oven to 400℉.
Drain the sweet potatoes, add a tablespoon of olive oil, a tablespoon of garlic powder & paprika, and a pinch of salt and pepper. Toss and transfer to a baking sheet. Make sure the sweet potatoes have space so they can get crispy. Bake on 400℉ for about 25-30. If you want them more crispy—bake longer!
The trick to crispy sweet potato wedges.
Sweet potato wedges are a delightful, healthier alternative to regular fries, and making them crispy is easier than you might think! To achieve that perfect crunch, start by selecting fresh, firm sweet potatoes and preheat your oven to 400°F. Cut the sweet potatoes into even wedges to ensure consistent cooking. Let them soak in slat water for a couple hours. Toss them in a bowl with a drizzle of olive oil, salt, and your favorite seasonings. Arrange the wedges on a baking sheet in a single layer, ensuring they aren’t crowded. This allows for proper air circulation and even cooking. Bake for 25-30 minutes, flipping them halfway through, until they’re golden and crispy. Enjoy your guilt-free, homemade sweet potato wedges!
Start the rice or quinoa. I like to use a rice cooker so it comes out perfectly fluffy! If you don’t have a rice cooker—here’s how to cook fluffy quinoa or rice! If you don’t want to add in either—just add more greens to the bowl!
While the rice and sweet potatoes cook, make the cilantro chimichurri sauce.
In a food processor or blender, add the red onion, cilantro, parsley, olive oil, garlic, vinegar, lime, salt & pepper. Blend the mixture until it’s smooth. This sauce has a very powerful flavor—if you prefer some of it’s ingredients over another feel free to omit, add, or adjust amounts based on your preference!
Cut the cherry tomatoes in half, the red bell pepper into small pieces, cut the corn of the Cobb, and slice the avocado. I like to make my guac for these bowls!
Quick Guac Recipe!
All you need: 2 Large Avocados, 1/2 Cup Cilantro, 1 Tablespoon Garlic, 1 Lime juiced, 1 Teaspoon Salt.
Mash the avocados, chop the cilantro, mince the garlic, juice the lime, sprinkle the salt. Combine everything in a bowl, stir well & serve!
Put a pan on medium heat, add the chicken and the marinade and cook covered until all of the marinade has soaked up. Flip the chicken and let each side get crispy (about 2 minutes each side). Make sure the inside is full cooked (the internal temp should be at least 165℉)
Once the rice is finished, add about 2 tablespoons of the cilantro chimichurri sauce and stir!
When the sweet potatoes are finished, pull them out of the oven and assemble the Chimichurri Bowls!
Chimichurri
Chimichurri, is a vibrant and flavorful sauce, originated in Argentina and Uruguay.
This delicious green sauce is a fusion of a few cuisines—featuring fresh herbs like parsley and cilantro, combined with garlic, vinegar, and oil. Its versatility makes it a popular condiment for grilled meats, over eggs, inside sandwiches, and so many others! It’s a zesty and tasty sauce that adds a burst of flavor to many dishes and enhances the flavor as a whole!
Full of Nutritional Value
These Chimichurri Bowls check every box with the nutritional value they bring!
Chicken! A rich source of lean protein with 31g of protein, and just 3.6g of fat in one serving! Also an amazing source of essential vitamins and minerals!
Black beans, are a fantastic addition to this bowl & your diet. These legumes full of essential nutrients, offering benefits for your overall health. A serving of cooked black beans contains 7.6g of protein, and just 0.5g of fat. What sets them apart is their high fiber content, with 7.6g per serving, aiding digestion and helping control appetite. Black beans are rich in vitamins and minerals like folate, manganese, potassium, and iron.
Veggie, veggies and more veggies! Veggies are nutritional gold mine! They have hundreds of benefits for our health and well-being! THey’re full of essential vitamins, minerals, and fiber, they support our immune system, aid digestion, and promote overall health! Also, so versatile & an easy add in to our diets!
The Most Vibrant Bowls!
These Chimichurri Bowls are a celebration of vibrant flavors and fresh ingredients! They capture the culinary charm of chimichurri sauce in a more casual way! I grew up having chimichurri on steak! I also love how these bowls allow endless creativity and personalization—if you’re not feeling an ingredient, take it out & add something you love a little more! Whether you’re a meat lover or a devoted vegetarian, these bowls can be tailored (and filling) for everyone. So, the next time you’re looking for a delightful meal, consider indulging in this incredible Chimichurri Bowl and savor the flavors of Latin America right at your table!
I hope you enjoy these fun, colorful bowls! If you make them—let me know what you think! Comment, rate, tag me on Instagram—I love to see what you all make!
Chimichurri Bowls
Ingredients
- 6 Chicken Thighs
- 2 Cups Rice or Quinoa
- 1 Can Black Beans
- 1 Sweet Potato
- 1 Cup Cherry Tomatoes
- 2 Cobbs Corn
- 1 Bell Pepper
- 1 Avocado
- Greens
- Pickled Onions
Cilantro Chimichurri Sauce
- 1/2 Red Onion
- 1 Cup Cilantro
- 1 Cup Parsley
- 1/4 Cup Olive Oil
- 4 Cloves Garlic
- 1 Tablespoon Vinegar
- 1 Lime juiced
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
Chicken Marinade
- 1 Lime juiced
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Cumin
- 2 Teaspoons Paprika
- 1/4 Cup Cilantro chopped
- 1/2 Cup Nut Milk I used almond
Instructions
- You’ll want to make put the chicken in the marinade and let carrots soak at least 2 hours before making this recipe.
- To make the marinade, combine the lime, garlic powder, cumin, paprika, cilantro. And nut milk in a container or bowl. Place the chicken thighs in the marinade and refrigerate.
- Cut the sweet potato into thin wedges. Put them in a bowl and pour water over them until they are fully covered. Add 1/2 teaspoon of salt.
- When you’re ready to start cooking, preheat the oven to 375℉.
- Drain the sweet potatoes, add a tablespoon of olive oil, a tablespoon of garlic powder & paprika, and a pinch of salt and pepper. Toss and transfer to a baking sheet. Make sure the sweet potatoes have space so they can get crispy. Bake on 375℉ for about 25-30. If you want them more crispy—bake longer!
- Start the rice or quinoa. I like to use a rice cooker so it comes out perfectly fluffy!
- While the rice and sweet potatoes cook, make the cilantro chimichurri sauce.
- In a food processor or blender, add the red onion, cilantro, parsley, olive oil, garlic, vinegar, lime, salt & pepper. Blend the mixture until its smooth.
- Cut the cherry tomatoes in half, the red bell pepper into small pieces, cut the corn of the Cobb, and slice the avocado. I like to make my guac for these bowls!
- Put a pan on medium heat, add the chicken and the marinade and cook covered until all of the marinade has soaked up. Flip the chicken and let each side get crispy (about 2 minutes each side). Make sure the inside is full cooked (the internal temp should be at least 165℉)
- Once the rice is finished, add about 2 tablespoons of the cilantro chimichurri sauce and stir!
- When the sweet potatoes are finished, pull them out of the oven and assemble the Chimichurri Bowls!