Home > Online Magazine > Online Magazine: Edition 86 - Summer (Dec-Feb) 2025/26 > Recipe - Sweet Potato Salad with Chimichurri Dressing (by Erica Green)
Recipe - Sweet Potato Salad with Chimichurri Dressing
by Erica Green
NOTE: Print this Page for easy reference when cooking.
Chimichurri has Latin America root and is traditionally used as a topping for grilled meats. But why limit such a tasty dressing to meat?
This recipe provides an excellent combination of the sweetness of the potatoes with the savoury and sharp flavours of the chimichurri dressing.
Ingredients
Serves 6-8
Dressing
- 1/2 cup flat leaf parsley, roughly chopped
- 1/2 cup coriander, roughly chopped
- 1/2 cup mint leaves, roughly chopped
- 1/2 cup olive oil
- 1 Tbsp. red wine vinegar
- 2 cloves garlic
- 1/4 Tsp. dried chili flakes
- 1/4 - 1/2 Tsp. salt, to taste
Salad
- 1Kg orange sweet potato, unpeeled & roughly chopped. (2.5-3 cm chunks)
- 2 Tbsp. olive oil
- Pinch salt
- 60g baby spinach or rocket leaves
Method
- Preheat oven to 200C (fan forced)
- Toss the sweet potato, oil, and salt in a bag to coat. Spread out in a single level on a lined baking tray and bake for 30 minutes or until cooked. Cool
- Place all the dressing ingredients into a small food processor. Pulse to a rough paste. You want some texture.
- Place the cooled potatoes and spinach in a salad bowl. Pour over the dressing and gently toss.
About the Recipe
- This recipe is suitable for vegetarians and vegans.
- Change up the chili level to suite your personal taste for spice.
- You can mix up the ingredients: - Switch out sweet potatoes for steamed baby potatoes; add feta or halloumi cheese, add other vegetables like cherry tomatoes; add grains like couscous; garnish with roasted pumpkin seeds.
Home > Online Magazine > Online Magazine: Edition 86 - Summer (Dec-Feb) 2025/26 > Recipe - Sweet Potato Salad with Chimichurri Dressing (by Erica Green)
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