Roasted Chimichurri Bowl
This is a nice collection of roasted vegetables with a grain that is topped with creamy chimichurri herb sauce and avocado. You can make it your own by varying the roasted vegetables and grain.
I used brown Jasmine rice, Portabella mushrooms, bell peppers, red onion, garlic, rainbow carrots, and kale.
Cook rice by combining 1 cup of rice per 2 cups of water, bring to a boil and then cover and lower temperature to low and simmer for 35 minutes. Strain off extra liquid. To roast the vegetables, cut vegetables into 1 inch thick slices, and lay on a roasting pan lined with parchment. Brush olive oil over each vegetable and sprinkle with salt. Roast in a 400 degree oven for 25 minutes. To roast the kale, wash and remove stem, tearing leaves into large pieces. drizzle with olive oil and massage to coat the leaves. Spread onto a parchment lined pan and roast for 10 minutes until softened and slightly crisp.
To make the chimichurri sauce, blend together one bunch each of chopped parsley and cilantro, a couple stems of mint, a teaspoon of dried oregano, 1/2 cup olive oil, and the juice of one lime, 1 teaspoon each of coconut aminos and cider vinegar and one clove of garlic. Blend this until smooth. Spoon this over the rice and vegetables. This sauce can also be used as a dip or sandwich spread, or added to soups and dressings to ramp up the flavor.
Varying the vegetables and substituting millet, quinoa, buckwheat groats, and even oats cooked in a broth will allow you to make this dish with what you might have on hand, while keeping the flavors fresh and the nutrients dense and filling.
I hope you enjoy this warming dish, which is full of antioxidant and immune boosting nutrients.