Chimichurri Bowls

View on a chimichurri bowl made out of brown rice, roasted cauliflower and red pepper and spiced chickpeas.

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.

Prep Time10

Cook Time20

Total Time30

Course: condiment, dinner, Lunch

Cuisine: South American

Keyword: bowls, healthy, plant-based, Vegan, vegetarian

Servings: bowls

Calories: 674kcal

Author: Jessica Laroche

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!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition