The combination of everything in this recipe creates a beautiful plate, truly a dish that is restaurant-worthy! The best part—it’s just not that hard. Make the chimichurri in advance to eliminate one step from your meal prep that night.
- Cook Time
- Prep Time
¼ cup hot water
2 tsp. dried oregano
2 tsp. kosher salt
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced
½ tsp. red pepper flakes
¼ cup red wine vinegar
½ cup olive oil
Sweet Potato Steaks
2 large sweet potatoes, sliced lengthwise into ¼ inch slices
1 tsp cumin
1 tsp oregano
2 tsp salt
1 cup white rice
½ cup cilantro, chopped
1 red bell pepper, diced
1 cup frozen corn, thawed
1 Tbsp butter
1 tsp cumin
Salt & pepper
For the chimichurri:
- Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
- Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten quick pulses.
- Add water-herb mixture and vinegar and pulse briefly to combine.
- Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. If possible, let stand at room temperature at least 1 hour before serving.
For sweet potatoes:
- Preheat oven to 425°.
- Sprinkle sweet potatoes with cumin, oregano, & salt, and transfer to a sheet pan or glass baking dish.
- Bake for 8-10 minutes, or until the first side is browned, then flip sweet potatoes.
- Bake an additional 8-10 minutes until sweet potatoes are tender, but not mushy.
While the sweet potatoes are in the oven, make the cilantro-lime rice:
- Cook 1 cup rice according to package instructions.
- Add chopped cilantro, the juice of 1 lime, and salt to cooked rice.
Heat butter in a skillet.
Add red pepper, corn, cumin, salt and pepper.
Cook for 5-7 minutes or until pepper is crisp-tender.