Description
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.
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).
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Dinner, Entree
- Method: oven, roast
- Cuisine: Fusion