Quinoa and Sweet Potato Bowl with Chimichurri

INGREDIENTS

1 cup

uncooked red quinoa

sweet potatoes, peeled and cut into 1 inch dice

avocado, sliced

1 tbsp

olive oil

1/8 tsp

Ancho chili powder

salt and pepper

recipe for Chimichurri

1 cup

packed fresh Italian parsley leaves, finely minced

1 cup

packed fresh cilantro leaves, finely mined

garlic cloves, finely minced

1/3 cup

extra virgin olive oil

1 1/2 tsp

soy sauce

2 tbsp

lime juice

1 tsp

sugar

1 pinch

cayenne pepper