Roasted Veggie Bowl With Chimichurri Sauce

I am always pairing things together in bowls to see what sticks. This was a great combination that my whole family enjoyed. My husband LOVES chimichurri sauce and it's so incredibly healthy, so I have no problem making it for him on the regular. This particular recipe is enough to feed four. It is easily adjustable for any amount, though.

Ingredients

Half of 1 large Onion, sliced

1 Bell Pepper, sliced

Half of 1 Zucchini, sliced

Half of 1 Yellow Squash, sliced

1/3 of 1 head of Cauliflower, cut into 1' chunks

Extra-Virgin Olive Oil

Onion Powder

Garlic Powder

Italian Seasoning

Salt and Pepper to taste

1 Cup cooked Rice (I prefer Basmati because it is light and gluten-free)

4 Cups raw Spinach

1 Can Chickpeas

2 Radishes, thinly sliced (optional)

1 Avocado, sliced

Sriracha (optional - we are obsessed with this sauce)

Chimichurri Ingredients

1 Green Onion

2 Garlic Cloves (or Garlic Powder - whatever you have)

A pinch of Cayenne Pepper

2 Tablespoons Red Wine Vinegar

1/3 Cup Italian Parsley, chopped

1/3 Cup Cilantro, chopped

1/4 Cup Extra-Virgin Olive Oil

Juice from 1 Lemon

Salt

Inspiration for this recipe comes from Family Style Food.

Preheat the oven to 325 (I prefer cooking at lower temperatures. You can turn it up to 400 if you like).

Start by making the Chimichurri sauce. Throw everything in a blender or food processor and call it a day. It will store in the fridge for about a week.

Get your rice cooking according to package instructions

Once you've chopped all of your vegetables for roasting, place on a large sheet pan. Drizzle with olive oil and sprinkle onion powder, garlic powder, salt, and pepper over everything. Sprinkle the Italian seasoning on the zucchini and yellow squash. Get all the veggies coated by mixing with your hands. Place in the oven.

Slice your radishes and avocado. Once your veggies and rice are done, assemble your bowls. Place a cup of spinach in each while adding the desired amount of chickpeas. Scoop up a large portion of veggies and throw 'em in. Top with the radishes, avocado, and a drizzle of sriracha if desired. I always sprinkle a little more salt on top for good measure. Now devour!