Description
This 7-ingredient schug sauce takes just minutes to pull together and can be drizzled on everything from roasted veggies to grains and your favorite proteins. Dinner will never be the same again.
Ingredients
Scale
For the Sauce:
- 2–4 jalapeño peppers (with seeds if you want to add spice, without if you don’t)
- 3–4 cloves garlic (peeled)
- 1 cup packed parsley (mostly leaves, a few baby stems are ok)
- 1 cup packed cilantro (mostly leaves, a few baby stems are ok)
- Juice of one lemon (or ~1 tablespoon lemon juice)
- 1/4 teaspoon ground cardamom or coriander
- 1/4 teaspoon ground cumin
- Salt & pepper, to taste
- Olive oil (~1/2 cup)
For the Bowl:
- 1 cup farro, cooked in chicken broth
- 1 cup canned black beans that have been drained & rinsed
- 1 medium sweet potato, cubed & roasted (*see note #1 for roasting instructions)
- 6 oz. cooked chicken (grilled, baked or rotisserie all work)
- 1 avocado
- Olive oil
- Salt & pepper
- Schug sauce
- Optional for topping: freshly chopped cilantro, cotija cheese
Instructions
For the Sauce:
- Add everything into a food processor and process while streaming in olive oil.
- Stream olive oil in until you’ve reached desired consistency (less will make for a thicker sauce, more will make for a thinner sauce).
- Taste test and add more jalapenos and spices or seasonings as desired.
For the Bowl:
- In two bowls, layer farro, black beans, sweet potato, chicken & avocado.
- Top with a drizzle of olive oil, salt, pepper, schug sauce and freshly chopped cilantro and cheese, as desired.
Notes
- To roast sweet potatoes, preheat oven to 425 degrees F and line a baking sheet with parchment paper. Peel a medium sweet potato and cube or slice into half moon shapes. Drizzle with olive oil, sprinkle with salt & pepper, toss and roast for 20-25 minutes or until lightly browned and crisp.
Keywords: sauce, dinner, schug sauce
