Chimichurri Roasted Vegetable Bowl
Your everyday grain bowl is jazzed up with a sparkling chimichurri - a fresh herb-based sauce with olive oil, red wine vinegar and plenty of garlic. Its perfect match is a medley of roasted vegetables, and we included a harvest-full: sweet potatoes, sweet onions, and bell peppers to name a few and topped them with toasted pumpkins seeds and local queso fresco.
Servings
Produce
Sweet potato, garnet (Organic)
13 6.5 oz
Red Potato
8 4 oz
Carrots, rainbow mix
6 3 oz
Bell peppers (Organic)
1 0.5 Whole
Parsley (Organic)
3/4 0.375 oz
Watermelon radish
4 2 oz
Sweet Onion
1/2 0.25 Whole
Cilantro (Organic)
1/2 0.25 oz
Protein & more
Quinoa
1 0.5 cup
Queso fresco
2 1 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/4 0.125 teaspoon
Spice mix
Chimichurri Base
Olive oil
1/4 0.125 cup
Red wine vinegar
2 1 tablespoon
Minced Garlic
2 1 Clove
Red pepper flakes
1/2 0.25 teaspoon
Cumin
1/2 0.25 teaspoon
Prep ahead (optional)
a. Peel sweet potatoes; cut into ½-1” pieces. b. Cut red potatoes into ½-1” pieces. c. Peel carrots; cut into ½-1” coins or on the bias. d. Slice watermelon radishes in half or quarters as desired. e. Trim bell pepper stem and seeds; cut pepper into 1” pieces. f. Peel and quarter sweet onion. g. Finely mince parsley and cilantro.
Instructions
1
Roast the vegetables:
a. Preheat oven to 425º. Add large empty baking pan to oven during preheat.
b. In large saute pan over medium-high heat, add 1-2 tbsp olive oil, sweet potatoes (peel, ½-1” pieces), red potatoes (½-1” pieces), carrots (peel, ½” coins or on the bias), watermelon radishes (slice in half or quarters), sweet onion (peel & quarter), bell pepper (trim stem & seeds, ½-1” pieces), 1 tsp salt, and ½ tsp black pepper. Saute until caramelized, 3-4 minutes.
c. Carefully pull hot pan from oven. Add vegetables to pan in single layer. Roast until fork-tender, about 17-20 minutes.
2
Meanwhile, cook the quinoa:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Stir in quinoa. Reduce heat to low and cook covered until tender, about 15 minutes. Fluff with fork.
3
Serve:
a. Add cilantro (finely mince leaves & tender stems) and Italian parsley (finely mince leaves) to chimichurri base. Shake vigorously.
b. Divide quinoa among plates or bowls. Top with roasted vegetables.
c. Garnish with queso fresco.
d. Drizzle chimichurri sauce over everything. Dig in!
Chef's notes
If you are serving meat eaters, chimichurri is a delicious match with white fish, roasted chicken, or steak.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX