Spring into delicious, vibrant dinners with these fully loaded chimichurri sauce vegetable bowls. Packed with fresh spring greens, roasted vegetables, and the healthiest, herb-packed sauce of all time, these veg bowls are a nourishing way to savor seasonal ingredients.
Building A Bowl Meal
Eating breakfast, lunch, and dinner out of a bowl is the new normal. Who needs a plate when you can mix everything together and slather the whole thing in delicious dressing or sauce? (Guilty.)
The beauty of the bowl meal isn’t just the mixture of textures and flavors; it’s the versatility. Although this recipe provides a rough guideline as to what to put in the bowl (greens, roasted veg, etc.), the magic lies in what ingredients you have on hand.
My favorite time to build a bowl meal is after visiting the farmers market. I stock up on fresh organic greens (literally pulled from the earth a few hours before), seasonal veggies such as radishes, beets, broccoli, herbs, and more, plus hardy root vegetables and staples like grains and eggs. With all these ingredients on hand, creating a bowl meal becomes far more exciting – and easy.
Start the base of the meal with fresh greens: arugula, spinach, romaine, kale, and chard. From there add in cooked grains, if desired, such as quinoa, farro, or brown rice. On top garnish with roasted vegetables, raw seasonal vegetables, sprouts, avocado, cooked legumes or beans, seeds, and even a poached egg, chicken, or wild salmon.
Now, to tie the entire bowl together and make it even more delectable, drizzle (read: heap giant spoonfuls) on the homemade chimichurri sauce.
All About the Greens
Chimichurri sauce is a must-have on vegetable bowl meals. Hailing from Argentina, chimichurri is traditionally made with garlic, vinegar, chilies, parsley, cilantro, olive oil, and more.
Loaded with fresh cilantro and parsley, this chimichurri sauce is packed with vitamins, minerals, and antioxidants to help prevent free radical damage. Both cilantro and parsley contain trace vitamins A, C, and K along with folate, iron, copper, zinc, potassium, and calcium.
Both herbs share the most well known claim to fame for their ability to aid the body in detoxification of heavy metals. Heavy metals, including lead, mercury, and aluminum, can accumulate in the body over time and manifest in serious (and scary) symptoms, like chronic fatigue, insomnia, and anxiety. Consuming parsley and cilantro is thought to aid the liver in natural detoxification of heavy metals.
With a spoonful (or five) of homemade chimichurri sauce and a big bowl of fresh vegetables, springtime dinner has never been easier- or more vibrant. Eat up!
Leftover chimichurri sauce will keep in an airtight jar in the refrigerator for a week.
- Prep Time
- Chimichurri Sauce:
- 1 cups bunch cilantro about 2
- 1 cups bunch parsley about 2
- 3-4 cloves garlic
- ¼ tsp red pepper flakes
- 2 tsp dried oregano
- ½ tsp sea salt
- ⅓ cup red wine vinegar
- ½ cup olive oil
- Freshly ground black pepper
- Vegetable Bowl:
- 2-3 large handfuls of fresh spring greens
- 2 cups roasted vegetables of choice (broccoli sweet potatoes, brussels sprouts, etc.)
- 1 watermelon radish sliced
- ½ cup cherry tomatoes sliced
- First make the chimichurri sauce. Combine all ingredients in a high-speed blender and blend on high until smooth and creamy, about 30 seconds. Pour into a glass jar (we love these cute glass Weck Mold Jars) and cover with an airtight lid. Refrigerate chimichurri sauce when not using, but allow to sit out at room temperature for 20 minutes before using.
- Assemble the vegetable bowls. Divide roasted vegetables, greens, radish, cherry tomatoes, and any other vegetable addition between two bowls. Drizzle with chimichurri sauce and devour!