It’s a new year and a fresh start. Before we get to the good stuff I want to wish you all a most prosperous and happy new year. It’s going to be a great year…I can feel it! May all your wishes come true in this year…
Now without further ado, I thought we’d chimichurri our way into the new year. If you’ve never had chimichurri sauce you’re in for something absolutely divine!
Chimichurri sauce is a popular condiment/marinade/sauce originating in Argentina. I would say it’s similar to a pesto. It primarily consists 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 smart calling for less oil than is typically used.
I could top just about everything with this brightly flavored 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. 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.
With your freshly made chimichurri sauce you can make the nourish bowl your own:
- Change up the vegetables using carrots, broccoli, potatoes, beets, butternut squash, etc.
- The grain and beans can be changed to suit your taste. I imagine rice, barley or farro would work well and any bean will do. I don’t typically heat my beans before serving, by all means heat yours if you like.
- And because avocados rule, adding a few slices will make your bowl complete!
CHIMICHURRI NOURISH BOWL
Fresh & zesty, chimichurri sauce is a perfect accompaniment to all your veggie bowls!
- 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) beans of choice, drained and rinsed (I used black beans)
- 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.
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.
While veggies are roasting cook your grain of choice. Drain and rinse your beans of choice, set aside.
Lastly, 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.
Fill 1/2 of your serving bowl with roasted veggies, fill 1/4 with grain and the last 1/4 with beans. 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.