Chimichurri Nourish Bowl – Hearty and full of flavor, this nourish bowl features roasted vegetables and protein rich chickpeas with creamy avocado, quinoa and deliciously zesty and addicting chimichurri!
And if you’ve never had chimichurri sauce, you’re definitely in for something absolutely divine!
What Is Chimichurri?
Chimichurri sauce is a popular condiment/marinade/sauce originating in Argentina. I would say it’s similar to a pesto and primarily consists of parsley, oil, wine vinegar, oregano, garlic, red pepper flakes and lemon for an extra zest. You’ll be happy to find this version a little more heart healthy calling for less oil than is typically used.
Ingredients You’ll Need
Here’s everything needed to make the best chimichurri nourish bowl. Feel free to change up the vegetables using carrots, broccoli, potatoes, beets, butternut squash, etc.
- Olive oil – Use your favorite oil.
- Sweet potato
- Brussels sprouts
- Onion – Any color of onion will do, use red onion for even more color.
- Chickpeas – The first time I made this I used black beans, drained and rinsed, right from the can. Feel free to use your favorite beans, they don’t have to be roasted unless you want them too.
- Quinoa, or grain of choice – rice, barley or farro would work well and any bean will do.
- Avocado – Because avocados rule, adding a few slices will make your bowl complete!
- Flat-leaf parsley
- Red pepper flakes
- Oregano – Fresh or dried
- Salt – My favorite salt is pink mineral salt (affiliate link) which naturally contains essential minerals and trace elements the body needs.
- Extra virgin olive oil
- Red wine vinegar – White vinegar is great too.
How To Make Nourish Bowls with Chimichurri
- Prep and roast the veggies: Once vegetables are prepped, toss with a little olive oil and sprinkle with salt, layer on a rimmed baking sheet (affiliate link), shown above, and roast in a 400 degree preheated oven for 35 – 40 minutes.
- Make the chimichurri sauce. While the vegetables are roasting, make the chimichurri sauce (shown above). Simple add the parsley, oregano, garlic, oil, red wine vinegar, lemon, salt and red pepper flakes to food processor and blend until desired chunkiness. It’s also helpful to stop and scrape the side once or twice.
- Assemble your nourish bowls. Simply fill your serving bowl with veggies, chickpeas and grain of choice, top with chimichurri sauce and side of avocado.
And there you have it, a simple, healthy and delicious nourish bowl with the best chimichurri sauce ever!
How To Store Leftovers
Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container. For meal prep and storing, these multi-use glass containers (affiliate link) work great!
More Ways To Use Chimichurri
I could top just about everything with this brightly flavored chimichurri sauce. It’s fresh, healthy, easy to make an all-around perfect sauce for veggie bowls. It would be fantastic drizzled on these Crispy Smashed Potatoes or topped on these Quick & Easy Chickpea Tacos. The original Everyday Nourish Bowl and the Roasted Nourish Bowl would also be a great place to use this lively condiment. The sauce will go with almost all veggies (if not all) adding its bright and zesty element.
More Nourish Bowl Inspiration
- Roasted Nourish Bowl
- Roasted Vegan Buddha Bowl
- Chickpea, Potato & Parsley Bowl
- Everyday Nourish Bowl
- Sweet Potato & Cauliflower Nourish Bowl + Turmeric Tahini Dressing
If you try this easy nourish bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CHIMICHURRI NOURISH BOWL
Fresh & zesty chimichurri sauce is a perfect accompaniment to all your nourish veggie bowls!
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 3 1x
- Category: Entree
- Method: Oven, Roast
- Cuisine: Vegan
- 2 tablespoons olive oil
- 1 head cauliflower, cut into florets
- 1 large sweet potato, cube into 1/2 inch pieces
- 8 – 10 brussels sprouts, quartered
- 1 onion, sliced into 1/2 inch wedges
- 1 can (15oz) chickpeas, drained and rinsed
- 1 1/2 cups cooked quinoa, rice or grain of choice
- 1 avocado, sliced
- 1 large bunch flat-leaf parsley
- 2 – 3 cloves garlic
- 1/2 – 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano or 2 teaspoons fresh
- good pinch of salt
- 1/4 cup extra virgin olive oil
- 3 tablespoons red/white wine vinegar
- 1 large lemon, juice of
Preheat oven to 400 degrees F.
Roast Veggies: Combine cauliflower, sweet potato, brussels sprouts and onion in a large mixing bowl, drizzle with olive oil and mix well to coat. Transfer veggies to a large baking sheet lined with a silpat, parchment paper or lightly greased. Add a sprinkle of salt over top. Place in oven on the middle rack and roast for 40 – 45 minutes, stirring once half way through cooking. Veggies are ready when fork tender.
Cook Grain: While veggies are roasting cook your grain of choice. Drain and rinse your beans of choice, set aside.
Chimichurri: Prepare the chimichurri sauce by combining the parsley, garlic, red pepper flakes, oregano, salt, olive oil, vinegar and lemon into a food processor, blend until parsley is chopped well, stopping to scrape down the sides as needed. Sauce should be somewhat chunky but feel free to blend until desired smoothness.
Serve: Fill your serving bowl with 1/3 of the roasted veggies and beans. Add about 1/2 cup of grain of choice. Add a few slices of avocado and top with chimichurri sauce. A sprinkle of pepitas (pumpkin seeds) or sunflower seeds would be great too. Mix together and enjoy this zesty and delicious combination!
I’ve made the chimichurri minus an ingredient or two, oregano or vinegar, and it has still been an amazing sauce. I’ve also subbed in water for some of the oil with good results.
Change up the veggies to suit your taste. Carrots, broccoli, potatoes, beets, butternut squash, etc. would be good substitutes.
Chimichurri sauce can be made raw by using raw & unpasteurized wine vinegar such as Eden Foods red wine vinegar.
Keywords: chimichurri nourish bowl recipe
Updated: Chimichurri Nourish Bowl originally published January 2016 and has been updated November 2019 with new photos and helpful tips. The only changes I made was to use chickpeas in place of black beans as noted in the post.