It’s time for a virtual visit to Argentina with Vanessa Marsot of Ellora Wellness! I have always wanted to visit Argentina, but have yet to get there. I hear the food is amazing and super vegan friendly. Since I can’t physically get on a plane right now due to Covid-19, this virtual food experience is the next best thing. Vanessa makes a sweet potato and quinoa dish with a fresh chimichurri sauce, and with every bite I feel as if I am transported straight to Argentina. Check it out!
Chimichurri is a traditional Argentinean sauce that is usually poured over animal food products, but in this episode of #LunchBreakLIVE Vanessa is using the traditional sauce on other staples of Argentinean cuisine–sweet potatoes and quinoa. Vanessa believes there is no need to use oil when cooking, as there are other, healthier options. So this is an oil-free recipe. By using avocados as a base, there is no need for oil. This Chimichurri is a raw dish that incorporates fresh garlic in it, which in its raw form has antiviral properties. Vanessa also uses Parsley which is a detoxing food and fights free radicals with its high antioxidants and high B vitamin count. Oregano is also used and is a great antibacterial and anti-inflammatory food. This sauce makes a perfect summertime dressing for many veggies and salads as well. There is no end to how you can use this!
Well, I must say that was an awesome trip to Argentina! I hope you enjoyed it as much as I did. Below is the full recipe and I hope you decide to try and make this dish at home. You won’t regret it. Comment, share, and let me know how you liked it!
BAKED SWEET POTATO & QUINOA WITH A CHIMICHURRI SAUCE
- INGREDIENTS FOR SWEET POTATO & QUINOA:
- 2 medium sweet potatoes baked and then diced
- 1 cup quinoa cooked
- INGREDIENTS FOR CHIMICHURRI:
- 3 Tb chopped fresh parsley
- 1 clove of garlic
- 2 Tb oregano
- 1/4 tsp sea salt
- 1/4 tsp cayenne powder
- 1/8 tsp black pepper
- 1 avocado
- 1/2 lime juiced
- 2 Tb apple cider vinegar
- 1/2 cup water
- Cook the quinoa and bake the sweet potatoes.
- Meanwhile, add all Chimichurri ingredients, except the liquids, to a food processor. Process until finely chopped.
- Transfer the herbs to a bowl and add the liquids and stir.
- Serve the Quinoa in a bowl, top bowl with the roasted sweet potato, and Chimichurri sauce.
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.