Roasted Veggie Chimichurri Bowls
These Roasted Veggie Chimichurri Bowls are packed with crispy chickpeas, tender roasted vegetables, and a vibrant chimichurri sauce! A healthy, flavorful, and easy meal prep option.
Servings: 4 servings
Ingredients
- 1 can chickpeas drained and rinsed
- 1 small head cauliflower cut into bite-sized pieces
- 2 medium heads broccoli cut into bite-sized pieces
- 2 large carrots diced
- 1 ½ tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon pepper
- ½ teaspoon salt
- Half batch of chimichurri sauce
- optional for serving: grain of choice
Instructions
- Preheat the oven to 425 degrees F.
- Add the chickpeas, cauliflower, broccoli, and carrots to a large baking sheet (or use 2 sheets as needed to not overcrowd the pan) and drizzle on the olive oil. Sprinkle on the spices: paprika, garlic powder, onion powder, oregano, salt and pepper and toss to coat the veggies in the oil + spices.
- Roasted the veggies for 25-30 minutes, tossing halfway until they’re just beginning to char around the edges.
- Meanwhile, make your chimichurri sauce and rice (or whatever else you’re serving it with).
- Serve the veggies over top of rice or other grain and drizzle on the chimichurri sauce. ENJOY!
Notes
You can use any veggies you want in this recipe! Just be sure to check roast times in case something needs more or less roasting time. Add some tofu to the sheet pan as well for added protein.
Nutrition
Calories: 86kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 337mg | Potassium: 351mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6273IU | Vitamin C: 35mg | Calcium: 40mg | Iron: 1mg
