These Roasted Veggie Chimichurri Bowls are simple to make and PERFECT for you meal preppers!
Love a good veggie bowl? ME TOO which is why you NEED to try out my Maple Dijon Roasted Veggie Bowls as well as my Lentil Salad Bowls AND my Roasted Potato, Chickpea, and Cauliflower Bowls!
If you follow me on Instagram then you will know what a HUGE veggie bowl kick I have been on lately. I love when I can eat a whole meal in one bowl but it still feels balanced and nourishing. And these Chimichurri Bowls are exactly that!
The nice thing about this recipe is that it’s super customizable. SO, use whatever veggies you prefer/ happen to have on hand. I ate mine with quinoa but rice or pasta or any other grain would work well!
I’m excited for you to give this one a try!
Table of Contents
Why You’ll Love This RecipeIngredients need for this recipeHow to make itExpert TipsRoasted Veggie Chimichurri Bowls Recipe
Why You’ll Love This Recipe
✔ Naturally gluten-free & vegetarian – A wholesome meal that fits various diets.
✔ Packed with flavor – The chimichurri sauce adds a zesty, herby kick! I suggest making a full batch of the sauce to have for later.
✔ Easy & customizable – Swap in your favorite veggies or grains.
✔ Great for meal prep – Stores well and makes a delicious next-day lunch.
Ingredients need for this recipe
You can find the FULL written recipe down in the recipe card but let’s briefly go over the ingredients, shall we?
Chickpeas – Adds plant-based protein and a nice crunch when roasted. You could easily swap this for some of my oven baked tofu or even add it in for extra protein!
Cauliflower & Broccoli – A great mix of textures and flavors. Feel free to swap in Brussels sprouts or bell peppers. Really any veggies work here, jsut be sure to check roasting times.
Carrots – Adds natural sweetness and color. You could also use sweet potatoes or butternut squash.
Spices (smoked paprika, garlic powder, onion powder, oregano, salt & pepper) – A simple but bold spice mix that enhances the veggies. Feel free to add cumin or red pepper flakes for extra depth and spiciness.
Chimichurri Sauce – A fresh, herby sauce that ties everything together. You can make it ahead for convenience!
How to make it
STEP #1: Cook your grain – I used quinoa but really any grain would work well or even pasta!
STEP #2: Roast your veggies – add the veggies to 2 large baking trays and toss on the olive oil, spices, salt, and pepper. Roast for about 30 minutes.
STEP #3: make the chimichurri sauce and assemble the bowls – make a big batch of my chimichurri sauce (only half is needed for this recipe). Assemble the bowls by adding your grain and veggies to a bowl and then drizzling on the chimichurri sauce. ENJOY! SO EASY!
Expert Tips
✔ Don’t overcrowd the pan – Use two baking sheets if needed so the veggies roast instead of steaming.
✔ Chop evenly – Cut veggies into similar sizes so they cook at the same rate.
✔ Extra crispy chickpeas? – Roast them separately for an even crunchier texture.
✔ Make it a meal prep win – Store components separately for easy reheating throughout the week.
If you try this Roasted Veggie Chimichurri Bowls recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy roasting!! And don’t forget to tag me on Instagram @foodwithfeeling!
Roasted Veggie Chimichurri Bowls
Ingredients
Instructions
Notes
Nutrition
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