Roasted Sweet Potato Boats with Spicy Chimichurri and Smoky Crema | Murielle Banackissa

Ingredients

• 3 tbsp extra virgin olive oil (, divided)
• 1 1/2 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper
• 4 small sweet potatoes (, halved lengthwise and scored)
• 1 packed cup fresh parsley
• 2 tbsp red wine vinegar
• 3 garlic cloves
• 1 fresh red chili
• 1/2 tsp dried oregano
• Zest of one lemon
• 1/4 cup extra virgin olive oil
• 1 tsp coarse sea salt (, plus more to taste)
• 1/2 pack (150g) silken tofu
• 2 tsp maple syrup
• 2 tsp lemon juice
• 3/4 tsp chipotle powder
• 1/4 tsp sea salt
• 1 1/2 cup frozen peas
• 1 shallot (, finely diced)