These chimichurri bowls are SO delicious and feature smoky roasted vegetables, chickpeas, avocado, whole grains and the BEST chimichurri sauce! 100% vegan, great for meal-prep, so full of flavors and easy to make.
Next time you feel like a bright, herby, healthy and filling vegan lunch or dinner, then you have to try these chimichurri bowls!
I am obsessed with nourish bowls and I make them multiple times a week, especially for lunch. I like to plan ahead and prep a few veggies + plant-based protein to be able to prepare bowls in a pinch when I'm too busy to cook. Especially these fajita buddha bowl, teriyaki tofu bowl and tempeh noodle bowl: they are amazing for meal-prep, super healthy and SO delicious!
But this time, I went for something a little different and made a chickpea and roasted vegetable bowl that's garnished with a seriously tasty herby chimichurri sauce. Wow, it was a total success!
This vegan buddha bowl has a nice zing to it and carries a ton of bold flavors. The chickpeas and veggies are oven-baked with some smoked paprika, which adds an amazing smoky flavor to the bowl that pairs perfectly with the homemade chimichurri sauce.
The combination of flavors really is outstanding in this recipe, I already cannot wait to make it again!
Also, what's great about chimichurri is that you can use up all of your leftover fresh herbs and turn them into a tangy and garlicky condiment that's unbelievably versatile. You can even make a red chimichurri sauce! I love chimichurri over plant-based bowls, but use any extra you might have in sandwiches, pasta or rice dishes the next day. It will for sure brighten up any meal you pair it with!
Feel-free to switch up the ingredients as you wish! I'll provide more ways to personalize your bowl to your taste and you can also make this recipe ahead of time to have a few vegan lunches waiting for you in the fridge during a busy week.
I hope you give it a try and let me know how it turned out! ❤️
Highlights of this recipe
- Amazing for meal-prep
- Healthy and well-balanced: loaded with fiber, plant-based protein and vitamins
- Makes for a super hearty meal: will keep you full and satisfied for a while
- Strong in flavors: every bite is so tasty!
- Versatile recipe
- Lighter recipe that's using less oil than a classic chimichurri
- Great recipe to use up your herbs from the garden
- 100% vegan, plant-based and dairy-free, also naturally gluten-free!
What is chimichurri sauce and what is it made of
Chimichurri sauce is a vibrant and thick green sauce made out of essentially fresh parsley, vinegar, garlic and oil. The recipe varies widely and it sometimes also includes cilantro, shallot, lemon juice, dried oregano and red pepper flakes.
It originates from Argentina and Uruguay, but now is popular all over South America and also around the world. Chimichurri is a raw condiment that has a strong vinegary + garlicky flavor and you will most likely find it served over meat in Argentina.
Nowadays, chimichurri is served in many different ways such as paired with pizza, rice dishes, mayo sauces, etc. You can also use chimichurri as a marinade before cooking some beans, tofu or veggies.
Ingredients you'll need
For the chimichurri sauce
- Herbs: chimichurri is typically made using parsley, but I prefer including also cilantro for a nice mix of flavor. If you don't like cilantro, then feel-free to use only parsley! You will need a total of 2 cups of herbs.
- Garlic: I used 2 large cloves for this recipe, although you can use more or less depending on your taste.
- Red wine vinegar: essential ingredients in a chimichurri for a nice tangy flavor.
- Dried oregano: optional, although highly recommended for flavor.
- Olive oil: a chimichurri sauce is typically pretty oily. I make mine a little less oily and uses about 3-4 tablespoons, but you will be able to add more and adjust the consistency to your taste.
- Red pepper flakes: totally optional, but it adds a little heat and more intense flavors.
- Salt: add to taste.
For the bowls
- Cauliflower and red pepper: I love to roast these veggies as they get slightly charred and I think they pair well together. Just keep reading to see what other vegetables you could use instead.
- Grain: I used brown rice, which is usually my go-to whole grain for bowls (I cook it in my Instant Pot, super easy). You can also cook some quinoa (cooks quicker and higher in plant-based protein), farro/barley or even make the bowl with noodles.
- Avocado: it adds natural fats that go well with the chimichurri sauce. Use a ripe and soft avocado that's free of darkened spots.
- Chickpeas: Briefly roasted with the veggies, chickpeas add texture and nutrients to help you feel full longer.
- Red onion: or swap for green onions. You can also use marinated onions if you don't like a strong raw onion flavor. Check out these balsamic red onions or quick pickled lime red onions for inspiration.
- Spices: you will need a few spices to bake the vegetables in, which includes smoked paprika, garlic and onion powder and salt. The smoked paprika really adds amazing flavor that works perfectly with the chimichurri, so try not to swap this one.
How to make chimichurri bowls
Get ready by pre-heating the oven to 425º and line a baking sheet with parchment paper.
Also, you can start by cooking the grains you want to use to make the bowls. I cook brown rice in my Instant Pot, but you can also cook some quinoa for a quicker version or cook barley for a nice chewy bite.
Make the chimichurri sauce
Then, make the chimichurri sauce. The texture softens and the flavors blend together after resting for a little while, so getting started with the sauce will allow for more resting time and a better result overall.
Chop the fresh herbs on a cutting board as small as you can: a fine texture will give you a better consistency.
Then, combine the herbs with the garlic, dried oregano, salt, red pepper flakes (if using), red wine vinegar and olive oil in a medium bowl. Stir well and add more olive oil if needed to reach desired consistency. Then, let the chimichurri rest until ready to use.
Roast the vegetables and chickpeas
Clean and chop the cauliflower and red pepper about all the same size (large cubes/florets). Transfer on the prepared baking sheet and then, spray (or pour) a little olive oil over. Add all the spices (smoked paprika, garlic powder, onion powder and salt) and use your hands to make sure all the pieces of vegetable are covered with the spices uniformly.
Bake for 15 minutes. Then, add the chickpeas and stir to flip the vegetables and toss the chickpeas in the spices.
Bake for 5-10 minutes or until the veggies are done and the chickpeas slightly crispy and warmed up.
Assemble the bowls
To build up the bowl, simply add the grain to the bottom of your bowl and top with the roasted veggies/chickpeas and sliced avocado. Then, garnish with the chimichurri sauce and top with some red onion. Enjoy!
Helpful tips
- The chimichurri sauce really benefits from resting for a little bit, even if it is only for 10-15 minutes. Starting by making the sauce first and setting it aside is highly recommended. You can even make the chimichurri sauce up to 24 hours before you need it.
- After prepping the veggies and chickpeas, make sure to dry them really well with a clean hand towel so they roast and crisp better (if too much moisture, they might steam instead).
- Another tip to roast vegetables better would be to space them out nicely on the baking sheet (again, if too close to each other, they might steam instead of roasting). I didn't do this for convenience, but you could divide them in between 2 baking sheets to help give them more space.
Serving suggestions
This bowl is well balanced and makes for a delicious full meal perfect for lunch or dinner. But, there are plenty of ways you can serve it differently, such as:
- Gyros: simply pile up the smoky roasted vegetables and chickpeas with the avocado, red onion and chimichurri sauce. You can also add some chopped cucumber or romaine lettuce for more crunchy texture. I have a vegan chickpea gyro recipe where you can see how I make them.
- Creamy: add a generous dollop of vegan plain yogurt over your bowl and then add the chimichurri on top. This would add some creaminess and a nice cool tangy addition (on top of beneficial probiotics for gut health). We love the vegan cashew yogurt from the brand Forager.
- Fresh toppings: add some sliced radishes, cucumber or purple cabbage for more crunch. I also like to serve the bowls with a wedge of lime or lemon to brighten up the meal even more.
- Grain: if looking for more flavor, then feel-free to serve over a coconut pineapple rice or a turmeric fried rice.
- Tacos: make tacos instead of bowls! Simply layer the veggies, chickpeas, avocado, red onion with the chimichurri sauce over a tortilla. So delicious!
Also, the chimichurri sauce itself can be served in so many ways! Use any leftovers over any roasted veggies, especially these roasted potatoes and broccoli to add so much more flavors. Chimichurri also goes great over rice dishes, creamy pasta salad, baked Russet potatoes, chickpea burgers, sandwiches, grilled corn, etc. It can bring an amazing bright component to just about anything!
Variations to the recipe
Chimichurri sauce is a condiment that has strong garlicky and vinegary flavors. The sauce does mellow out after resting for a little while, but if you wanted to make it milder quicker, then you can add more olive oil or a spoonful of tahini to the chimichurri. Also, definitely skip on the red pepper flakes for a milder chimichurri
You can also roast so many other veggies depending on what you already have. Great ideas include:
- Mushrooms
- Broccoli
- Brussel sprouts
- Cherry tomatoes
- Zucchini
- Sweet potatoes
FAQ's
Yes you can, although you might want to pulse instead of doing a constant blend so you still have some small pieces of herb still intact.
Yes! Simply use a GF certified grain, such as brown rice or quinoa, to ensure the whole meal is GF.
I have made chimichurri before without adding any oil and although the texture isn’t as great (and the flavors are stronger), it does work. You might want to loosen up the chimichurri with a little water or even, add some almond butter to it.
More healthy bowls you might like
- Greek marinated tofu bowls
- Mediterranean chickpea quinoa bowls
- Tofu buddha bowl with peanut butter sauce
- Portobello poke bowl
- Rainbow salad bowl
- Falafel buddha bowl
- Tomato quinoa poke bowl
- Green nourish bowl with goddess sauce
- BBQ chickpea bowl
- Mexican buddha bowls
- Edamame poke bowls
- Vegan taco bowl
- Vietnamese noodle bowl
I hope you like this healthy chimichurri bowl recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Chimichurri Bowls
Ingredients
For the bowl
- 1 head of cauliflower - cut in florets
- 2 red peppers - diced
- 15 oz chickpeas - rinsed
- 2 tsp smoked paprika - sweet paprika works too
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 1 avocado - sliced
- red onion - finely sliced (raw or marinated), for topping
- rice or quinoa - cooked, enough for 3-4 bowls
Chimichurri sauce
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 large cloves of garlic - crushed
- ½ tsp dried oregano
- ¼ cup red wine vinegar
- 3-5 tbsp olive oil - or enough to reach desired consistency, see notes
- ½ tsp salt - or to taste
- ⅛ tsp red pepper flakes - optional, for a little heat
Instructions
- Start by making the chimichurri sauce so it has some time to rest before serving. Simply combine the herbs, garlic, salt, red pepper flakes (if using), dried oregano, red wine vinegar and olive oil. You can start with 3 tablespoons of oil and add more until desired saucy yet chunky consistency (see notes). Set the sauce aside (so the flavors can blend together and the texture soften).
- Pre-heat the oven to 425º and line a baking sheet with parchment paper.
- Cook the grain before cooking the veggies, especially if they take long to cook (such as brown rice).
- Transfer the chopped vegetables to the prepare baking sheet, spray some oil over and add the paprika, garlic powder, onion powder and salt. Use your hands to toss the veggies and make sure they are all uniformly covered with the spices. Bake for 15 minutes.
- Take the vegetables out of the oven, add the chickpeas to the baking sheet and toss/flip. Bake for another 5-10 minutes or until done to your liking.
- To serve, add some cooked grain to the serving bowls and top with the roasted veggies, chickpeas and sliced avocado. Generously garnish with the chimichurri sauce and top with red onion. Enjoy!
Video
Notes
- I have made chimichurri sauce using less olive oil and some water instead to help create a saucy consistency, which worked out well. Something to keep in kind if you don't want to add too much oil.
- Storage: keep leftovers in a air-tight container in the fridge for up to 3 days. The chimichurri might darken over time, but the taste and nutrients will remain the same.
- You can include other veggies in your bowls, such as sweet potatoes, carrots, zucchini, mushrooms, etc. Check out the blog post for more ideas!
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