Summer

Chimichurri Bowl with Roasted Vegetables

by:
August 24, 2014
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Chimichurri Bowl with Roasted Vegetables
  • Serves 4
Author Notes

A simple, wholesome meal in a bowl that is packed full of fiber, vegetarian protein, and antioxidants. —Deborah Davis

What You'll Need
Ingredients
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 zucchini
  • 1 red bell pepper
  • 1 ear of corn
  • 1 tablespoon olive oil
  • 15 ounces can black beans, rinsed well
  • 4 ounces queso fresco
  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/2 cup olive oil
  • 1/3 cup rice wine vinegar
  • 3 cloves garlic
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon cumin
  • 1 dash Salt
  • 1 dash Ground Black Pepper
Directions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop vegetables into evenly sized pieces (about ¼"). 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.
  3. 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.
  4. For the chimichurri - combine all ingredients in a food processor and process until it resembles a pesto.
  5. To assemble your nourish bowls, layer quinoa, black beans, veggies, cheese, and chimichurri together.
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