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
Ingredients
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
Directions
- 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!
Nutrition Information
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%
Deborah Davis MS, RD is a Registered Dietitian who practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram. Photo courtesy of Deborah Davis.
Original recipe published on Dietitian Debbie Dishes.
