Chimichurri Bowl with Roasted Cauliflower and Chickpeas
This plant-based bowl is bursting with color and bold flavor. Roasted cauliflower and crispy chickpeas are tossed with warm spices, served over a hearty grain base, and topped with a zesty, herbaceous Argentinian chimichurri sauce. It’s a fresh, satisfying, and nutrient-packed Mediterranean-style power bowl — perfect for lunch or dinner.
⏱ Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For Roasted Cauliflower & Chickpeas:
1 small head of cauliflower, cut into florets
1 can (400g) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika (or smoked paprika)
½ tsp turmeric (optional)
Salt and pepper, to taste
For Chimichurri Sauce:
1 cup flat-leaf parsley, finely chopped
2 tbsp fresh oregano (or 1 tsp dried)
2 cloves garlic, minced
1/2 tsp chili flakes (adjust to taste)
2 tbsp red wine vinegar (or lemon juice)
1/3 cup extra virgin olive oil
Salt and pepper, to taste
For the Bowl Base:
1 cup cooked quinoa, brown rice, or couscous
1 avocado, sliced
½ cup shredded red cabbage or slaw mix
½ cucumber, sliced or diced
Optional: 1–2 tbsp toasted seeds (sunflower, pumpkin) or nuts
Instructions:
1. Roast the Cauliflower and Chickpeas:
Preheat oven to 400°F (200°C).
Toss cauliflower and chickpeas with olive oil, cumin, paprika, turmeric, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and crisp.
2. Make the Chimichurri:
In a bowl, combine parsley, oregano, garlic, chili flakes, red wine vinegar, olive oil, salt, and pepper.
Mix well and let sit for at least 10 minutes for flavors to meld. (You can also pulse briefly in a food processor.)
3. Assemble the Bowls:
In each bowl, add a scoop of warm grain base.
Top with roasted cauliflower and chickpeas.
Add fresh elements: avocado slices, cucumber, shredded cabbage.
Drizzle generously with chimichurri sauce.
Garnish with seeds/nuts or extra herbs if desired.
Notes:
Make It a Meal Prep Bowl: Store the components separately. The roasted veggies and grains can last up to 4 days in the fridge.
Spice it up: Add a spoon of harissa or a pinch of cayenne to the chickpeas before roasting.
Cool it down: Add a dollop of yogurt or tahini for creaminess.
No quinoa? Bulgur, farro, or pearl couscous are great alternatives.
❓ frequently Asked Questions FAQ:
Q: Is this recipe gluten-free?
A: Yes, as long as you use a GF grain like quinoa or brown rice.
Q: Can I make the chimichurri in advance?
A: Absolutely! It keeps for 4–5 days in the fridge and actually improves over time.
Q: What protein can I add to make this more filling?
A: Add grilled tofu, tempeh, or even a poached egg for extra protein.
Nutritional Value
Calories 420 kcal
Protein 13 g
Carbohydrates 35 g
Dietary Fiber 11 g
Total Fat 24 g
Saturated Fat 3.5 g
Cholesterol 0 mg
Sodium 310 mg