Jul 14 2026
Restaurants›Agave 137 Tequila Bar & Kitchen›Veggie Recipe

Veggie Recipe

Inspired by Agave 137 Tequila Bar & Kitchen
Time1h
Serves4

sweet potato, black bean, chimichurripickled red onion

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sweet Potato

Black Beans

Chimichurri Sauce

Pickled Red Onion

Method

Sweet Potato Preparation

  1. 1

    Roast the Sweet Potatoes

    Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized pieces. In a mixing bowl, toss the sweet potatoes with olive oil, salt, pepper, and paprika until well coated.

  2. 2

    Bake

    Spread the sweet potatoes on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.

Black Beans Preparation

  1. 3

    Heat the Black Beans

    In a saucepan, combine the canned black beans (drained and rinsed), cumin, garlic powder, salt, and lime juice. Heat over medium heat, stirring occasionally, until warmed through, about 5-7 minutes.

Chimichurri Sauce Preparation

  1. 4

    Make the Chimichurri Sauce

    In a food processor, combine the fresh parsley, garlic cloves, red wine vinegar, olive oil, salt, and red pepper flakes. Pulse until combined but still slightly chunky. Adjust seasoning to taste.

Pickled Red Onion Preparation

  1. 5

    Pickle the Onions

    Slice the red onion thinly and place it in a jar. In a bowl, whisk together water, white vinegar, sugar, and salt until dissolved. Pour the pickling liquid over the onions, making sure they are fully submerged. Let it sit for at least 30 minutes or refrigerate for longer storage.

More from Agave 137 Tequila Bar & Kitchen