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.
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Chimichurri Veggie Bowl
For the Veggie Bowl:
- 1 cup dry quinoa (certified gluten-free if necessary)
- 2 cups vegetable broth
- 2 zucchinis
- 1 red bell pepper
- 1/2 cup corn
- 1 medium (5″) sweet potato
- 1 tablespoon olive oil
- Pinch of Salt and Pepper
- 1 (15-oz) can black beans, drained and rinsed (approx. 1 3/4 cups)
- 2 ounces queso fresco
For the Chimichurri:
- 1 cup fresh parsley
- ½ cup olive oil
- ⅓ cup rice wine vinegar (or red wine vinegar)
- 3 cloves garlic
- ½ cup cilantro
- ¾ teaspoon ground red pepper (adjust to your spice preference)
- ½ teaspoon cumin
- Dash of salt
- Preheat oven to 350F.
- 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.
- 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!
Serves: 6 | Serving Size: 1 cup
Per serving: Calories: 450; Total Fat: 25g; Saturated Fat: 4g; Monounsaturated Fat: 15g; Cholesterol: 5mg; Sodium: 645mg; Total Carbohydrate: 48g; Dietary Fiber: 8g; Sugars: 8g; Protein: 12g
Nutrition Bonus: Potassium: 700mg; Vitamin A: 93%; Vitamin C: 69%; Calcium: 12%; Iron: 28%
Original recipe published on Dietitian Debbie Dishes.