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