CHIMICHURRI VEGGIE BOWL

Color yourself healthy with Dietitian Debbie’s recipe for this delicious chimichurri veggie bowl. Red-orange roasted vegetables, black beans, red quinoa and queso fresco are tossed in a refreshing green chimichurri sauce. This nutritious combination is a filling, high-fiber meal with no added sugar and a good source of plant-based iron.



Ingredients for servings

    Veggie Bowl

  • 1 cup dry quinoa certified gluten-free if necessary

  • 2 cups vegetable broth

  • 2 zucchinis

  • 1 red bell pepper

  • 0.5 cup corn

  • 1 medium (5″) sweet potato

  • 1 tablespoon olive oil

  • Pinch Pepper

  • Pinch Salt

  • 15 oz black beans drained and rinsed (approx. 1 3/4 cups)

  • 2 ounces queso fresco

  • Chimichurri

  • 1 cup fresh parsley

  • 0.5 cup cup olive oil

  • 0.33 cup rice wine vinegar or red wine vinegar

  • 3 cloves garlic

  • 0.5 cup cilantro

  • 0.75 teaspoon ground red pepper adjust to your spice preference

  • 0.5 teaspoon cumin

  • salt salt

Directions

  • Preheat oven to 350F.

  • Chop vegetables into evenly sized pieces (about 0.25”). Toss in olive oil, salt, and pepper. Pour onto a cookie sheet and spread into a single layer. Bake for 35-40 minutes or until tender.

  • While the veggies are roasting, heat quinoa and broth in a medium saucepan over medium-high heat. Bring to a simmer and then cover. Continue to simmer for 20-25 minutes or until broth has been absorbed.

  • For the chimichurri – combine all ingredients in a food processor and process until it resembles a pesto.

  • To assemble your nourish bowls, layer quinoa, black beans, veggies, cheese, and chimichurri together.

  • The bowl is great served warm just after cooking or toss everything, portion, and chill in individual containers for work. So yummy!

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