Chimichurri Nourish Bowl
This vibrant vegan chimichurri nourish bowl is loaded with roasted cauliflower, sweet potato, Brussels sprouts, chickpeas, and fluffy quinoa — all drizzled with zesty, fresh chimichurri sauce. Gluten-free, high-protein, oil-free adaptable, and perfect for easy meal prep, quick lunches, or colorful weeknight dinners!
Our nourish bowl with chimichurri is well-balanced, fresh, and packed with nutrient-rich ingredients we know you’ll love. It’s a delicious vegan meal that’s super easy to make — and so satisfying you’ll want it again and again!
If you’ve never tried chimichurri before, prepare to be obsessed. This fresh Argentine-inspired sauce is pure magic: vibrant parsley, garlic, oregano, red wine vinegar, lemon, and just a touch of chili heat.
We’ve lightened it up with less oil for a healthier twist, but it still delivers that bold, crave-worthy flavor in every single bite.
Ingredients You’ll Need
Here is everything you’ll need (see the recipe card below for measurements). Swap in any veggies or beans you have — it’s very forgiving!
Roasted Veggies & Base
- Olive oil — for roasting (omit for oil-free)
- Cauliflower — bite-sized florets
- Sweet potato — cubed for sweetness
- Brussels sprouts — halved for caramelized edges
- Onion — any color (red adds vibrancy)
- Chickpeas — drained & rinsed (black beans or lentils work great; roast for crunch or add straight from can)
- Quinoa (or grain of choice) — rice, barley, or farro are delicious swaps
- Avocado — sliced to finish for a creamy addition
Chimichurri Sauce
- Flat-leaf parsley — finely chopped (the fresh backbone)
- Garlic — fresh cloves for bold flavor
- Red pepper flakes — adjust for heat
- Oregano — fresh or dried
- Salt — pink mineral salt (affiliate link) is our favorite for added trace minerals
- Extra virgin olive oil — good quality (reduce/omit for oil-free)
- Red wine vinegar — for bright tang (or white vinegar/lemon juice)
- Lemon — fresh juice for zing
How to Make Chimichurri Nourish Bowls
This recipe comes together quickly — roast the veggies, blend the sauce, and assemble. It’s simple, customizable, and packed with flavor!
1. Roast the Veggies: Preheat oven to 400°F (200°C). Toss cauliflower florets, cubed sweet potato, halved Brussels sprouts, and sliced onion with a drizzle of olive oil and a sprinkle of salt. Spread evenly on a rimmed baking sheet (affiliate link) and roast for 35–40 minutes, flipping halfway, until tender and caramelized at the edges.
2. Make the Chimichurri Sauce: While the veggies roast, add fresh parsley, oregano, garlic, olive oil (or water for oil-free), red wine vinegar, lemon juice, salt, and red pepper flakes to a food processor. Pulse until you reach your desired chunkiness (smooth or slightly textured) — stop and scrape down the sides once or twice for even blending.
3. Assemble the Bowls: Divide the roasted veggies among bowls. Add cooked quinoa (or your grain of choice), drained chickpeas, and sliced avocado. Generously drizzle with chimichurri sauce.
That’s it — a hearty, colorful, plant-based nourish bowl ready to enjoy!
How To Store Leftovers
Leftover nourish bowls keep well in the fridge for 4–5 days in airtight containers. For the best texture, store the chimichurri sauce separately and add it fresh when serving (it keeps 5–7 days refrigerated).
These multi-use glass containers (affiliate link) are perfect for meal prep — portion veggies, grains, and chickpeas ahead for grab-and-go lunches all week. Reheat gently in the microwave or oven, then top with sauce and avocado.
More Ways To Use Chimichurri
Make a double batch of the chimichurri sauce—it’s so versatile—you’ll want to drizzle it on everything! It adds a fresh, zesty kick to veggie bowls, roasted veggies, tacos, and more.
Try it on:
- Crispy Smashed Potatoes + tangy chimichurri is pure magic.
- Easy Portabllo Fajitas — a lively, fresh topping that elevates every bite.
- Fresh Everyday Nourish Bowl or Roasted Nourish Bowl — adds that extra something special.
- Just about any roasted or grilled vegetable — broccoli, cauliflower, zucchini, sweet potatoes, you name it.
More Nourish Bowl Recipes!
- 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 bowl recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Chimichurri Nourish Bowl Recipe – High-Protein & Fresh
This vibrant vegan nourish bowl features fluffy quinoa, roasted veggies, chickpeas, and a zesty chimichurri sauce for bold, fresh flavor. High-protein, gluten-free, oil-free adaptable, and perfect for meal prep or quick dinners.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 3
- Category: Dinner, Entree
- Method: oven, roast
- Cuisine: Fusion
- Diet: Gluten-Free, Vegan
Ingredients
Nourish Bowl
- 2 tablespoons olive oil
- 1 head cauliflower, cut into florets
- 1 large sweet potato, cubed 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
Chimichurri Sauce
- 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
Instructions
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 toss to coat. Transfer veggies to a large baking sheet lined with a Silpat, parchment paper, or lightly greased. Add a sprinkle of salt over the top. Place in the oven on the middle rack and roast for 40 – 45 minutes, stirring once halfway 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 in a food processor, blending until the parsley is well chopped, scraping down the sides as needed. The sauce should be somewhat chunky, but feel free to blend until the desired smoothness is reached.
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 avocado slices 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!
Serves 3
Store: Leftovers can be stored in the refrigerator for 5-6 days.
Notes
I’ve made the chimichurri minus an ingredient or two, oregano or vinegar, and it has still been an amazing sauce. I’ve also substituted 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.
RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links).
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LOVE THIS DISH, especially the chimmichurri recipe. Wow wow wow everytime I make it, I have to make double of the chimmichurri because it’s just so delicious and perfect on every food. Thank you for introducing such perfection into my life!!
My son & I loved this recipe. It was a hit thank you so much!
I have never had a chimichurri sauce before and I made this recipe last night for my family and we gobbled it up! It was so good… I mean really really good. I will be making this again for sure. The sauce just makes this meal 10 times better so don’t skimp on the sauce.
This was delicious, and my boyfriend loved it too!
Followed the recipe exactly and this turned out great!
I made this tonight for dinner and lunch tomorrow and it is amazing! I had to make some substitutions based on what I had on hand. Such a versatile and delicious recipe. I used black rice and edamame and substituted broccoli for cauliflower. It all worked out well :) Love your site thanks so much for such a fab resource :)
Yay, so glad you loved it! I’m loving the sound of your subs! Versatile recipes are always a plus. Thank you for the message and kind words. Cheers :)
I’m so glad I found you! I’ve been trying a lot of your recipes! LOVE them all!
Thank you so much! Glad you’re finding everything to your liking. Cheers xo
This looks delicious! A perfect meal for Januarty!
Thank you! And I agree. :)
I’ve never had chimichurri before and this looks incredible!! And pretty easy to make too. Can’t wait to try this!
I think you’ll love it! So easy and so good! Cheers :)
This looks amazing! I love a chimichurri, plus, it’s fun to say. Great site, thanks for sharing.
It is fun to say isn’t it! Thank you, and you’re welcome :)