Chimichurri & Sweet Potato Bowl

with chickpeas and chayote squash

$9.95 per serving

"Ch-- ch-- changes," the late David Bowie sang. "Choo choo choo," said the kid making train noises. "Chimichurri, with chickpeas and chayote," is our offering and with respect to the kid and Mr. Bowie, ours is the champion. The spunky spice of chimichurri gets tossed with the various vegetables (potatoes), fruits (chayote), and legumes (chickpeas). Delicious, delightful, and not-too-demanding, you'll be grateful you chose this for your meal.

  • Calorie-Conscious
  • Carb-Conscious
  • Contains Gluten
  • Contains Dairy
  • Contains Soy
  • Contains Shellfish
  • Contains Nuts
  • Vegetarian
A note about serious food allergies
  • Nutrition per serving

  • Calories
    639
  • Carbohydrates
    90g
  • Fat
    26g
  • Protein
    16g
  • Sodium
    1068mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    7 days
  • Difficulty
    Easy
  • Spice Level
    Mild
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 4 Garlic Cloves
  • 1 Chayote
  • 15½ oz. Canned Chickpeas
  • 12 Parsley Sprigs
  • 14 oz. Sweet Potato
  • 1 tsp. Dried Oregano
  • ½ fl. oz. Red Wine Vinegar
  • ¼ tsp. Red Pepper Flakes
  • 2 oz. Baby Arugula
Chimichurri & Sweet Potato Bowl with chickpeas and chayote squash
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Chimichurri & Sweet Potato Bowl with chickpeas and chayote squash
    1

      Before Cooking

    Prepare Ingredients and Roast Garlic

    Halve garlic and wrap in foil with 1 tsp. olive oil, leaving an opening on top. Place directly on oven rack and roast until tender and lightly browned, 12-15 minutes. Halve chayote and remove seed from each half. Halve chayote pieces lengthwise and slice across width into ¼" pieces. Drain and rinse chickpeas. Stem and mince parsley. While garlic roasts, roast sweet potatoes.

  • Chimichurri & Sweet Potato Bowl with chickpeas and chayote squash
    2

    Roast the Sweet Potatoes

    Cut sweet potato into ¼" dice and place on prepared baking sheet. Toss to coat with 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender and lightly browned, 15-18 minutes. While sweet potatoes roast, make chimichurri.

  • Chimichurri & Sweet Potato Bowl with chickpeas and chayote squash
    3

    Make the Chimichurri

    Place roasted garlic in a large mixing bowl. Mash into a paste. Add parsley, oregano, red wine vinegar, half the red pepper flakes (to taste) (reserve remaining for chayote) and 3 Tbsp. olive oil. Stir and season with a pinch of salt and pepper. Set aside to let flavors marry.

  • Chimichurri & Sweet Potato Bowl with chickpeas and chayote squash
    4

    Toast the Chickpeas

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chickpeas to hot pan and cook, stirring often, until lightly toasted, 6-7 minutes. Season with a pinch of salt and pepper and transfer to bowl with chimichurri. Reserve pan; no need to wipe clean.

  • Chimichurri & Sweet Potato Bowl with chickpeas and chayote squash
    5

    Cook the Chayote

    Return pan used to toast chickpeas to medium-high heat. Add 1 tsp. olive oil and chayote to hot pan. Cook, stirring occasionally, until softened and slightly caramelized, 4-6 minutes. Season with ¼ tsp. salt and remaining red pepper flakes (to taste). Transfer to bowl with chimichurri and chickpeas.

  • Chimichurri & Sweet Potato Bowl with chickpeas and chayote squash
    6

    Plate the Dish

    Add cooked potatoes to bowl with chickpeas and chayote and toss to coat. Season mixture with a pinch of salt and pepper. Gently stir in arugula. Serve in a bowl or on a plate.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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