This recipe is adapted from Whole Bowls. We liked using more vegetables and have modified the chimichurri sauce to be more to our liking (more garlic among other things). It’s a great vegetarian option and you can vary the vegetable component based on what looks best at the farmers market, or your preferences.
Chimichurri Bowls
Servings: 8
Ingredients
Rice
- 1 cup uncooked black rice (can substitute brown or white as preferred)
- 2 cups water
- ½ tsp salt
- 1 tbsp butter
Black beans
- 4 cups cooked or canned black beans if canned, drain and rinse
- 1 cup water or stock
- 1 tsp cumin
- ½ tsp smoked paprika
- kosher salt and pepper to taste
- 1 pinch red pepper flakes
Roasted veggies
- 1 lb butternut squash cut in ½-¾" chunks
- 1 lb carrots cut in ½-¾" chunks
- 1 medium cauliflower cut into medium florets
- ½ red onion cut in ½-¾" chunks
- 1½ tbsp olive oil
- kosher salt and pepper to taste
Chimichurri sauce
- 2 clove garlic
- 1 cup cilantro packed
- 1 cup parsley packed
- 6 scallions roughly chopped
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tsp kosher salt
- ¼ tsp red pepper flakes more or less to taste
- ½ tsp black pepper
- ½ cup olive oil
Instructions
- Preheat oven to 400°
Rice
- Combine rice ingredients in a medium saucepan. Bring to a simmer, reduce heat to low and cook according to package directions (approx 45 minutes for brown or black rice). Set aside and keep warm.
Roasted vegetables
- Combine chopped vegetables with oil and salt and pepper in a large bowl, tossing to coat. Spread on a rimmed baking sheet lined with foil or a silicon liner. Roast 15-25 minutes with convection if available, until veggie are tender and slightly browned. Set aside and keep warm.
Black beans
- Combine black bean ingredients in a medium saucepan. Bring to a simmer, reduce heat to low; cover and cook 10 minutes. Taste and adjust seasonings as desired. Set aside and keep warm.
Chimichurri
- Pulse garlic, cilantro, parsley and scallions in food processor until minced. Add lemon juice, vinegar, salt and chili; pulse to blend. With food processor running, drizzle in olive oil. Scrape sides of workbowl and pulse to combine ingredients until smooth and well blended.
To serve
- Pass bowls of rice, beans and veggies; top with chimichurri.
Notes
If you want to add a protein, you can use tofu, seitan, chopped rotisserie chicken, roasted tritip or leftover meat. We usually double the beans and veggies as they get finished most quickly. The chimichurri is also great on tritip or other steaks.