Chimichurri & Sweet Potato Bowl

with chickpeas and chayote squash

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

"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.

In Your Box (serves 2)

  • 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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    639
  • Carbohydrates
    90g
  • Fat
    26g
  • Protein
    16g
  • Sodium
    1068mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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