Chimichurri Sweet Potato
Our slimming-friendly Chimichurri sauce adds so much flavour to this simple, speedy sweet potato recipe. Load up your spuds with cherry tomatoes, fat-free Greek yoghurt and the herby, spicy sauce for a speedy lunch or dinner.
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NutritionPer Serving
- Calories262
- Carbs53g
- Protein6.9g
- Fat1g
- Saturates0g
- Sugars14g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Commonly used to add flavour to grilled meat, we’ve made a fresh, herby Chimichurri sauce to spice up this simple, speedy vegetarian recipe. Instead of making it with a glug of high-calorie olive oil, our slimming-friendly version of the sauce gets its vibrant taste from lemon juice, red wine vinegar and a little sweetener.
We’ve spooned it on top of a sweet potato filled with sweet cherry tomatoes and fat-free Greek yoghurt. All of those lovely fresh flavours come together to make this a perfect lunch recipe, or a really tasty side dish. We’ve cooked our spud in the microwave to save a bit of time, but you can always bake it in the oven if you prefer.
The Chimichurri can be as garlicky or as spicy as you like it – feel free to be more or less generous with the garlic granules and chilli flakes to suit your tastes. You can even use a plain white potato instead of a sweet potato if you’d rather!
What diets is this Chimichurri Sweet Potato suitable for?
This Chimichurri Sweet Potato recipe is suitable for vegetarian and gluten-free diets.
It can be made dairy-free and vegan as long as you use a plant-based or dairy-free Greek yoghurt.
As always, please take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Chimichurri Sweet Potato ?
Nope! You don’t need any special ingredients to make this recipe. You’ll be able to pick up everything you need as part of your weekly shop.
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A mini chopper like this one will come in handy for whizzing up your Chimichurri sauce.
A hand blenderis also useful, but not essential for this recipe.
How many calories are in this Chimichurri Sweet Potato?
There are 262 calories per portion in this Chimichurri Sweet Potato recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Cut a cross on top of each sweet potato, just through the skin, with a sharp knife. Place the sweet potatoes on a large plate and place in the microwave oven. Microwave on full power for about 15 minutes, until tender when a knife is inserted. We used an 800 watt microwave oven, but you may need to adjust this timing depending on the power of your microwave. Alternatively, you can bake the sweet potatoes in a moderate oven for around 1 hour or until tender.
Step 2
Remove from the oven and leave to stand for 5 minutes while you make the Chimichurri sauce. Place the oregano leaves, coriander leaves, flat leaf parsley and chilli flakes (if using), in a mini chopper, or use a stick blender to finely chop. Alternatively, you can use a large sharp knife to chop finely. Take care not to over process and turn the herbs into a puree.
Step 3
Transfer the finely chopped herbs and chilli flakes into a small bowl. Stir in the lemon zest, lemon juice, red wine vinegar, garlic granules (1-2 tsp, but adjust to suit your taste), water and granulated sweetener. Taste, and season with salt and black pepper if needed.
Step 4
Open up the cooked sweet potatoes and fill with the chopped cherry tomatoes. Place a couple of spoonfuls of yoghurt on top of the tomatoes in each sweet potato.
Step 5
Add a spoonful or two of Chimichurri sauce on top of each and serve at once with a small mixed salad or other accompaniment of your choice.
What could I serve with this Chimichurri Sweet Potato?
We think this recipe is delicious served with 75g of mixed salad. This adds an extra 15 calories, taking the full meal to 277 calories. Alternatively, you could add any of the following dishes:
How do you know when Chimichurri Sweet Potato is cooked?
You should cook this Chimichurri Sweet Potato until the sweet potato is cooked all the way through. This will take around 15 minutes in the microwave, or an hour in the oven.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Chimichurri Sweet Potato in the fridge?
We’d recommend that you eat this recipe within 4 hours of serving it.
You can store any leftover Chimichurri sauce in an airtight container in the fridge for the next day, but the potato and its toppings will taste best when they’re freshly made.
Can I freeze Chimichurri Sweet Potato?
This recipe isn’t suitable for freezing but it is nice and quick to make from scratch.
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Chimichurri Sweet Potato
Our slimming-friendly Chimichurri sauce adds so much flavour to this simple, speedy sweet potato recipe. Load up your spuds with cherry tomatoes, fat-free Greek yoghurt and the herby, spicy sauce for a speedy lunch or dinner.
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Prep Time
10 MINS
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Cook Time
15 MINS
- KCals 262
- Carbs 53G
Instructions
- Cut a cross on top of each sweet potato, just through the skin, with a sharp knife. Place the sweet potatoes on a large plate and place in the microwave oven. Microwave on full power for about 15 minutes, until tender when a knife is inserted. We used an 800 watt microwave oven, but you may need to adjust this timing depending on the power of your microwave. Alternatively, you can bake the sweet potatoes in a moderate oven for around 1 hour or until tender.
- Remove from the oven and leave to stand for 5 minutes while you make the chimichurri sauce. Place the oregano leaves, coriander leaves, flat leaf parsley and chilli flakes (if using), in a mini chopper, or use a stick blender to finely chop. Alternatively, you can use a large sharp knife to chop finely. Take care not to over process and turn the herbs into a puree.
- Transfer the finely chopped herbs and chilli flakes into a small bowl. Stir in the lemon zest, lemon juice, red wine vinegar, garlic granules (1-2 tsp, but adjust to suit your taste), water and granulated sweetener. Taste, and season with salt and black pepper if needed.
- Open up the cooked sweet potatoes and fill with the chopped cherry tomatoes. Place a couple of spoonfuls of yoghurt on top of the tomatoes in each sweet potato.
- Add a spoonful or two of chimichurri sauce on top of each and serve at once with a small mixed salad or other accompaniment of your choice.
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Recipe notes
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