Warm Veggie Bowl with Jalapeño Chimichurri Sauce
Chimichurri is an African sauce, traditionally made with uncooked veggies. This sauce is often served over meats or used as a dip. The distinguished raw garlic and spicy flavors pair nicely with the veggie’s cumin and chili powder. Chimichurri is also often made with parsley. Instead, I used cilantro and spinach (because that is what I had on hand), but feel free to experiment with whatever greens you have.
I will say though, this is the perfect winter bowl for those cold days when you just want a big bowl to sit down to and feel satisfied, but also nourished.
One of the things that I liked most about this dish was that it tasted great re-heated and was a stellar lunch at work throughout the week as I munched on leftovers.
Give this recipe a try, use whatever veggies you have on hand and let me know what you think!
- 1 cup white quinoa
- 2 cups cauliflower, chopped into small florets
- 3 large carrots, chopped
- 3 large white potatoes, chopped into 1-inch cubes
- 1 kaboucha squash sliced into rings and quartered
- 2 Tbsp. coconut oil, melted
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp cayenne powder
- 1 Tbsp. maple syrup
- corn chips or corn tortillas (optional)
- 5 large garlic cloves
- 1 jalapeño pepper, seeded
- 1 cup packed cilantro
- 1 cup packed spinach
- ½ ripe avocado
- 1 tsp salt
- 3 Tbsp. lime juice
- 2 tsp water to thin (or more as needed)
- Cook quinoa according to packaged instructions and keep warm until ready to serve.
- Preheat oven to 375 degrees F. Spead the chopped veggies around baking sheet and drizzle with oil.
- Sprinkle and toss with spices and maple syrup. Roast for about 20-25 minutes or until veggies are soft and darker in color.
- While the veggies roast, make the sauce by throwing garlic, jalapeño, cilantro, spinach, avocado, salt, and lime juice in a food processor or blender. Blend until smooth. Add water to thin. Scrape the sauce into a small bowl and refrigerate until serving.
- Serve veggies over quinoa and drizzle with the chimichurri sauce. Serve with corn chips or tortillas if desired. Leftovers will keep up to 5 days.
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