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VegNews.VeganChimichurriSweetPotatoBowls

Ahead of all the summer festivals we have planned (Eat Drink Vegan, anyone?), we’re making sure to stay powered up and ready to rock, thanks to this flavorful bowl from Gena Hamshaw’s newest cookbook Power Plates. Sweet potatoes are roasted with cumin and paprika, tossed with zesty avocado-infused black beans, and paired with cilantro-lime rice before being drizzled with a homemade chimichurri sauce. And for even more soulful, good-for-you bowls, don’t miss our Colombian Jackfruit Sancocho Soup, featured in the new May+June Travel Issue of VegNews, on newsstands now or available online!
 
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