Sweet Potato Bowl with Chimichurri

INGREDIENTS

large sweet potatoes, skin-on, finely diced (1 1/2–2 lb.)

1 tsp

olive oil

1 cup

red quinoa, rinsed and drained

small, ripe yet firm avocados, peeled and sliced, optional

1/4 cup

olive oil

3 cups

loosely packed Italian parsley leaves, roughly chopped

3 tbsp

lemon juice

2 cloves

garlic, minced (2 tsp.)

1/2 tsp

sweet paprika

1/4 tsp

red pepper flakes