Healthy Chimichurri Bowl with Roasted Chickpeas, Cauliflower, Red Onion & Turnips
This bold and zesty bowl features crispy roasted chickpeas and vegetables tossed with olive oil and spices, all drizzled with a fresh, herb-packed chimichurri sauce. It’s hearty enough for a main meal and naturally gluten-free and vegan.
⏱️ Time
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
For the Roasted Veggies & Chickpeas:
1 can (400g) chickpeas, drained and rinsed
1 small head cauliflower, cut into florets
1 medium turnip, peeled and diced
1 small red onion, cut into thick slices or wedges
2–3 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
Salt & black pepper to taste
Optional Grain Base (Choose One):
1 cup cooked quinoa
1 cup cooked brown rice or farro
1 cup cauliflower rice (for low carb)
For the Chimichurri Sauce:
½ cup fresh parsley, finely chopped
¼ cup fresh cilantro or mint (optional)
2–3 garlic cloves, minced
2 tbsp red wine vinegar or lemon juice
¼–½ tsp crushed red pepper flakes (optional)
½ cup olive oil
Salt & pepper to taste
️ Instructions
Step 1: Roast the Vegetables and Chickpeas
1. Preheat oven to 220°C (425°F).
2. Pat chickpeas dry with a towel for maximum crispness.
3. On a lined baking sheet, spread chickpeas, cauliflower, turnips, and red onion.
4. Drizzle with olive oil, sprinkle with paprika, cumin, garlic powder, salt, and pepper. Toss well.
5. Roast for 30–40 minutes, flipping halfway, until veggies are tender and chickpeas are crisp.
Step 2: Make the Chimichurri Sauce
1. In a bowl, mix parsley, cilantro/mint, garlic, red wine vinegar or lemon juice, and red pepper flakes.
2. Slowly whisk in olive oil until well combined.
3. Season with salt and pepper to taste. Let sit for 10 minutes to blend flavors.
Step 3: Assemble the Bowl
1. Start with your grain base (quinoa, rice, or cauliflower rice).
2. Top with roasted chickpeas and vegetables.
3. Drizzle generously with chimichurri sauce.
4. Garnish with extra herbs or a wedge of lemon, if desired.
Tips & Variations
Add avocado slices or a soft-boiled egg for richness.
For extra crunch, sprinkle toasted pumpkin seeds or dukkah on top.
This bowl is perfect for meal prep — store components separately and assemble when ready.
❓ Frequently asked questions FAQs
Can I make this oil-free?
Yes — reduce or omit oil and roast with a splash of lemon juice or veggie broth. Use an oil-free chimichurri variation (with water + tahini).
Can I make it spicy?
Yes — add fresh chopped chili to the chimichurri or extra red pepper flakes.
How long will the chimichurri keep?
Up to 5 days in the fridge in a sealed jar.
Nutritional Information
Calories: 410
Protein: 14g
Carbs: 38g
Fat: 24g
Fiber: 10g
Sugar: 5g