Fresh & zesty chimichurri sauce is a perfect accompaniment to all your nourish veggie bowls!
Serves 3
Ingredients
Nourish Bowl
2 tablespoons olive oil
1 head cauliflower, cut into florets
1 large sweet potato, cube into 1/2 inch pieces
8 – 10 brussels sprouts, quartered
1 onion, sliced into 1/2 inch wedges
1 can (15oz) chickpeas, drained and rinsed
1 1/2 cups cooked quinoa, rice or grain of choice
1 avocado, sliced
Pumpkin or sunflower seeds to serve

Chimichurri Sauce
1 large bunch flat-leaf parsley or combine with mint, coriander, rocket
2 – 3 cloves garlic
1/2 – 1 teaspoon red pepper flakes
1 teaspoon dried oregano or 2 teaspoons fresh
good pinch of salt
1/2 cup extra virgin olive oil
3 tablespoons red/white wine vinegar
1 large lemon, juice of

Instructions
Preheat oven to 400 degrees F.
Roast Veggies: Combine cauliflower, sweet potato, brussels sprouts and onion in a large mixing bowl, drizzle with olive oil and mix well to coat. Transfer veggies to a large baking sheet lined with parchment paper or lightly greased. Add a sprinkle of salt over top. Place in oven on the middle rack and roast for 40 – 45 minutes, stirring once half way through cooking. Veggies are ready when fork tender.
Cook Grain: While veggies are roasting cook your grain of choice. Drain and rinse your beans of choice, set aside.
Chimichurri: Prepare the chimichurri sauce by combining the parsley, garlic, red pepper flakes, oregano, salt, olive oil, vinegar and lemon into a food processor, blend until greens is chopped well, stopping to scrape down the sides as needed.
Serve: Fill your serving bowl with 1/3 of the roasted veggies and beans. Add about 1/2 cup of grain of choice. Add a few slices of avocado and top with chimichurri sauce. A sprinkle of pumpkin seeds or sunflower seeds would be great too. Mix together and enjoy this zesty and delicious combination!
Serves 3
NOTES:
Change up the veggies to suit your taste. Carrots, broccoli, potatoes, beets, butternut squash, etc. would be good substitutes.