Wicked-Inspired Roasted Sweet Potato with Chimichurri

Green as The Emerald City of Oz, chimichurri is an Argentinian condiment that traditionally accompanies grilled meat. The herbacious sauce is made with flat leaf parsley, vinegar, garlic, olive oil, and red pepper flakes. It can be used to top roasted carrots, fish, and anything really. The possibilities are, dare I say it, "unlimited."

Rich in nutrients, this vegan recipe is on repeat in my place, much like the movie's soundtrack. Did you know Cynthia Erivo has been a vegan since 2018? Here we use it atop roasted sweet potatoes which also originate from South America. Good and good for you, you'll get your daily dose of vitamin A from the sweet potatoes known as a superfood high in antioxidants.

Serve at your next Wicked-themed movie night.

Pan roasted sweet potato topped with Chimichurri

The bright and fiery chimichurri pairs well with the savory sweetness of the sweet potato

Serves 1

Level of difficulty: easy

Cooking time: 45 minutes

What you need:

2 small to medium-size purple sweet potatoes

1/2 bunch flat leaf parsley

2 cloves garlic

3 tbsp vinegar (red or white wine)

3 tbsp neutral flavored oil

1 tsp crushed red pepper flakes

Sea salt

Roasting the Sweet Potatoes

Preheat the oven to 400 degrees

Pierce the sweet potatoes with a fork a few times on each side

Lightly coat all surface areas with oil

Sprinkle with sea salt

Place the sweet potatoes in a pan and roast in the oven for 30 minutes until it is soft inside. Cook for 10 minutes longer if needed for a larger potato.

You'll know it's done when the skin dimples as the "meat" of the potato has shrunk during the cooking process. The potato should be fork tender and easily sliced using a butter knife.

Prepare the sweet potato by piercing with a fork on all sides, lightly coat in oil and sprinkle with sea salt.

To make the chimichurri

Yields 3 tbsps. Suggested serving is 1 tbsp per potato

Add the ingredients into a food processor:

1/2 bunch flat leaf parsley, stems and all

2 cloves garlic

3 tbsps olive oil

2 tbsps vinegar

1 pinch red pepper flakes

Tear the parsley by hand before putting in the food processor

Parsley, red pepper flakes, garlic cloves, vinegar, and olive oil get whirred up in a food processor.

Blend the ingredients until emulsified

The olive oil emulsifies the sauce while the vinegar brightens up the flavor

Chimichurri should be bright and fiery, depending on how spicy you like your sauce. When cooked, the potato should be fork tender, that you can cut through it with a butter knife.

The potato is done with the peel starts to wrinkle

The potato is soft enough to slice with a butter knife

Form a pocket for the chimichurri by squeezing the sides of the potato by hand and pull apart