top down view of a black bowl with roasted veggies, chickpeas quinoa and chimichurri making a chimichurri nourish bowl.

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5 from 6 reviews

Fresh & zesty chimichurri sauce is a perfect accompaniment to all your nourish veggie bowls!



Nourish Bowl

  • 2 tablespoons olive oil
  • 1 head cauliflower, cut into florets
  • 1 large sweet potato, cube into 1/2 inch pieces
  • 810 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
  • 23 cloves garlic
  • 1/21 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!

Serves 3

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days.


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.

RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links).