Chimichurri Veggie Bowl


The Best Authentic Chimichurri Recipe Ever

Video taken from the channel: Dished


Food Wishes Recipes Chimichurri Sauce Recipe How to Make Chimichurri

Video taken from the channel: Food Wishes


Cauliflower Bowl with Chimichurri Dressing The Blended Life | KitchenAid

Video taken from the channel: KitchenAid


Roasted Veggie Summer Salad With Chimichurri Dressing

Video taken from the channel: Goodful


How to make Chimichurri | Argentinian Recipe

Video taken from the channel: BBQ and Bottles


Chimichurri | Vegan |

Video taken from the channel: Secret Garden Cuisine


Chimichurri Rice Bowl��

Video taken from the channel: BOSH.TV

For the chimichurri – combine all ingredients in a food processor and process until it resembles a pesto. To assemble your nourish bowls, layer quinoa, black beans, veggies, cheese, and chimichurri together. The bowl is great served warm just after cooking or toss everything, portion, and chill in individual containers for work.

So yummy!Chimichurri Roasted Vegetable Bowl with Grilled Cheese is a healthy vegetarian recipe perfect for an easy mouthwatering 30 minute dinner. The balance of flavors between the sweet potatoes, fresh avocado, tomatoes and rich grilled Halloumi cheese is absolutely amazing!Chimichurri Nourish Bowl – Hearty and full of flavor, this nourish bowl features roasted vegetables and protein rich chickpeas with creamy avocado, quinoa and deliciously zesty and addicting chimichurri!

Full of everyday, wholesome ingredients this healthy nourish bowl with chimichurri is so easy to make!You’ll also find that this vegan veggie bowl is full of antioxidants and nutrients. Take a look at what’s in this oil-free vegetable bowl. Click on the name of the vegetable to learn about their nutrients. Cauliflower.

Broccoli. Spinach. Asparagus. Pea Shoots.

Sunflower Seeds. And for the creamy chimichurri. Avocado. Cilantro. Parsley.

Garlic. Lemon Juice. Add all the ingredients to a bowl and stir until well mixed. Add more or less cayenne flakes, depending on how spicy you like your food.

Add just 1/8 tsp at first, and then add more if needed. Omit this ingredient if you don’t like spicy food. It can be served immediately, but it tastes much better and also has a better texture after 1 or 2 days.

1. To make Sweet Potatoes and Quinoa: Preheat oven to 425°F. Toss sweet potatoes with oil on large baking sheet, and spread in single layer. Season with. 1 tablespoon fresh oregano or 1 teaspoon dried. ½ teaspoon crushed red pepper (optional) ½ teaspoon salt. ¼ teaspoon ground pepper. ½ cup extra-virgin olive oil.

Noodle Bowls. 4 ounces whole-grain spaghetti. 8 cups zucchini noodles (from 3 medium zucchini; see Tip) 12 ounces peeled cooked shrimp. Chimichurri will keep in the freezer for up to two months.

Top any kind of grilled meat, fish or seafood with this simple sauce, drizzle it over grain bowls, or toss with your favorite veggie. Scale 1x 2x 3x Ingredients. 1 bunch parsley, leaves and tender stems (1. Chimichurri is a super tasty uncooked sauce made with simple fresh herbs like parsley, cilantro, mint with the addition of onions, garlic, chili, vinegar, olive oil and salt.

This condiment is of Argentinian origin and it’s traditionally served with grilled meats and vegetables. Scale 1x 2x 3x. Served at room temperature, this delicious green sauce is made from fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes and tastes delicious with chicken, steak, or drizzled over colorful veggie skewers. There is also a red chimichurri where tomato or red bell pepper.

List of related literature:

Transfer bean mixture to large bowl and stir in 1 cup Monterey Jack, ½ cup pureed tomatillo sauce, and remaining ½ cup cilantro.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the greens and a pinch or two of red chile flakes, and continue cooking until the vegetables turn dark green, about three minutes.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Place the green beans in a medium bowl, add 1 Tbsp of the vinaigrette, and toss to coat.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Add the scallions and red pepper flakes and stir to combine.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Transfer the orzo to the very large bowl with the vinaigrette.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

chopped ‘/2 cup peeled, pitted, and chopped ripe avocado ‘ſa cup chopped red onion ‘/4 cup seeded and chopped Anaheim chile 1 clove garlic, minced One 15″/2-ounce can black beans, drained and rinsed ‘ſa cup fresh lime juice ‘ſzcup canola oil 1 teaspoon salt ‘ſzteaspoon freshly ground black pepper

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven
by Diane Phillips
Harvard Common Press, 2002

Add the diced pepper to a bowl and combine with the cilantro, green onion, lime zest, vinegar, garlic, and chives.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
Houghton Mifflin Harcourt,

Serve with lime wedges, minced fresh cilantro, sliced scallions, minced onion, diced avocado, shredded cheddar or Monterey Jack cheese, and/or sour cream.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Using a large bowl, gently combine the beans, 1 cup of the brown rice, corn, scallions, cilantro, olive oil, lime juice, and garlic.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Combine orzo, peas, onions, and bell pepper in large bowl.

“The Healing Powers of Vinegar (3rd edition)” by Cal Orey
from The Healing Powers of Vinegar (3rd edition)
by Cal Orey
Kensington Books, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • woooooooooottttt holy snrg so svper fantastic deliciovzzz food with rice i should eat thiz all the timezzz woooooffff woooooooofffff ��������������������������������������������������������

  • Best female cooking video I ever like, best music, high quality video. And very clear on the recipes. Also u don’t talk sooooooo damn much about your self and what u like or about ur dog. I hated when a female making a video for 10 mins and 8 mins of the dame video is about them self or their family and their pets. Thank you for the beautiful video.

  • I know shaving flat leaf parsley is a common method, but I like to use rounded tip small scissors-the ones the length for children’s hands-and snip the leaves off. It goes faster than you think with a sharp pair. Save those stems for soup or flavoring sauces.

  • I am new to making chimichurri sauce and i tried to make and wasnt sure if it was suppose to taste more like parsley? i had it was and it tasted alot different. only thing i change was i used red wine vinegar and added fresh lime juice. so basically asking how should it taste?

  • I’ve never been to Argentina but I’ve had chimichurri and that one looks spot on Jared. It really does go so well with steaks, simple and fresh. Awesome job brother!

  • YAY! I was waiting for this Blender of Kitchenaid! I think the vitamix looks not nice, and I just love the kitchenaid-Design much better. Now I only have to be able to buy it in frosted pearl white in germany and I would be totally happy:-)

  • Was sooo good! I thought it was a bit vinegary fresh made (used on southwest shrimp, cilanto lime rice, romaine in a bowl), overnight it turned perfect!!!

  • I have not been back to Argentina since 1982, I grew up on this sauce, although the red chimichurri is more common, the green is also popular.

  • you could use a food processor, makes it much easier to not have to push down as often with the spatula.  or a stick blender for that matter

  • Jajaja the irony of your post, this recipe comes from Argentina one of the few countries in latin america with a significant white majority (around 80% of the population).

  • I think your red pepper flakes are like your cayenne pepper love as a backup:) trying this tonight. Been on a chef John marathon of cooking this month.

  • Aw lads!! Just cooked your Shepherds Pie from Bish Bash Bosh! The best Shepherds Pie recipe, and there is a few, by quite a distance. Unbelievable job lads. It’s going to be a regular on the menu in this house for a long time ����

  • i agree this is not THE chimichurri sauce, but it could be a kind of chimichurri sauce, i’ll try it for the next ‘asado’ (barbecue)

  • I used to go to a market that sold fresh, uncooked full meals and their Salmon with Chimichurri was fantastic. It was garlicy and tangy (thought that was lemon juice). I never attempted to copy their sauce while they were in business and every recipe I’ve tried since has been really…well…disgusting. Want to try another recipe (maybe yours), but I’m scared I’ll be disappointed…kind of a lot of work and ingredients to just have to throw out.

  • I’m Argentine (born in downtown Buenos Aires in 1967), and I’ve never had a chimichurri sauce this thick. Regional interpretations are fine, but if we’re talking downhome chimichurri, its consistency is way more oily than creamy. Back in the motherland, its consistency is way more…balsamic, if you will, than what’s on display here. Not knocking Chef John at all here I’m a huge fan. Just saying: real chimichurri sauce is way thinner than this. (Sorry, man, I can’t deny the experiences I’ve experienced! ¯\(ツ)/¯ )

  • I love most of your recipes but I’m sorry to say when it comes to authentic chimichurri, cilantro and cumin among other ingredients you are using are NOT part of the original chimichurri. I can understand subtle variations in the proportion of the ingredients used through many of the different regions in Argentina, but to say that cilantro is part of the classic chimichurri is not acceptable. The sauce you just made looks good and I have no doubt it taste good but call it something else, don’t call it chimichurri because it ISN’T.

  • I´m argentinean and first of all, CHIMICHURRI IS NOT GREEN. its red, because its mostly made from red pepper. I cannot stand the quantity of videos on youtube claiming chimichurry is green. So please stop calling this sort of “pesto” chimichurri.

  • I usually don’t knock chef John but blending the herbs on this sauce is atrocious and I’m so disappointed. Take the time to chop your herbs with a knife guys. The presentation and flavor is way better. Also if you’re not a vinegar fan use lemon juice.

  • You should definitely add lemon juice as well and most importantly let the sauce rest in a fridge of 2 weeks, allowing all the flavours to marr each other. Moreover one can add allspice, thyme, onion and chili to the chimichurri as well.

  • I love all the comments that say, “This isn’t real chimichurri! Real chimichurri has THIS and THIS, but never THAT!”
    Then all of the people saying that are in disagreement about what constitutes “real chimichurri”. There is no DEFINITIVE version of chimichurri, people. Never has been, never will be.

  • @rtselitesaxy So what ARE the ingredients found in a real chimichurri? No soy de Argentina pero sí quiero aprender como hacerlo porque me encanta.

  • Hi ich bin aus dem IRAK und das war bestimmt sehr lecker und richtig gemacht worden, genau wie klassische Argentinische Chimichurri Sauce, davor ich abonniert habe. ����������

  • The wonderful thing about recipes (and food in general) is that as they travel from country to country, person to person, ingredients get changed and measurements get adjusted. It’s not a bad thing and it’s certainly not anything to fight over. For instance my family gumbo recipe had been the same for generations and include chicken wings, smoked sausage and shrimp, and sometimes crab if it’s a special occasion. BUT other people add okra and tomatoes, which sounds nasty to me because that’s not the gumbo I know but I’m not about to argue over it. Some people make cornbread savory I learned from my mom that it’s sweet, not like a cake but sweeter than a biscuit. I’m sure that the recipe for cornbread has changed drastically over the years and i doubt they had sugar to add because it was expensive or real butter, they probably used lard or leftover pan drippings. The recipe evolved and there is nothing wrong with that or sharing how you make something if the recipe is different from how you do it

  • Haha i LOVE the comments! I am from England but I live in Argentina…and as soon as I saw chef john make this Chumichurri I just knew there would be a host of fiery Argentinos throwing their 2 centavos in and telling you how to “actually” make Chimichurri! I actually think it’s a nice recipe and would just be just as good as one of the many styles that I have tried before!

  • This looks good and all, but as a native argentinean, it looks nothing like our chimichurri sauce.Its missing spanish paprika, garlic, onion, and chili flakes, as well as oregano.

  • Estaba escribiendo algo muy similar cuando vi tu comentario. En Argentina usan mucho cilantro? Soy de Uruguay y usamos muy poco. Saludos

  • Did you like the dish!? What else would you like to see us make!?
    ➡️ SUBSCRIBE to Goutez!
    ➡️ Watch the Full Series Here!

  • The name comes from englishmen asking for curry. “Give me curry” was then corrupted into chimichurri. that’s the story I know. (I’m from Argentina)

  • Hello, may I ask if there is an alternative veggie leaf for the parsley? Just want to cook my mom a soecial dinner that includes bone marrow and chimichurri sauce. Thanks!

    Your channel really helped me became a good cook during quarantine more power!

  • No no no….no food processors. Now what you have there is baby food. ���� You could have chopped everything up faster than how long it took to use the blender.

  • Chef John, I made this last night and used a Food Processor, don’t know if somebody has mentioned it already, but it was way faster and easier than a blender, not sure if there’s a rationale behind the slow mixing or not. Either way, delicious dude! I added a jalapeno and about %50 more garlic.

  • That’s not right. The best way to do it is to boil salt water with the vinegar and pour it over the finely chopped parsley, and depending on what recipe you’re using, tomatoes, garlic, and onions. Then you add the oil. The boiling water/vinegar just helps break down the fresh ingredients and release flavor a little quicker, so it’s not really a necessary step. Either way, you want to let it sit overnight.

  • Chichuri is extremely healthy, but dont use a blender, use a knife and chop it up, its a better texture in my opinion, than again i am Uruguayan, and that is our sauce lol

  • Damn ppl really need to stfu sometimes dude chef jhon works and he’s hella funny hahahha I like the last part made me laugh.. The sauce stuck on the teeth!! Keep the good work chef!! Your dishes never fail ;0)

  • cumin and ciantro en el chimichurri???!! Nawww I don’t think so. Plus white vinegar? That one is ok I suppose but cumin and cilantro? Then it is a chimichurri-like PESTO sauce but it is NOT chimichurri.

  • You guys notice how negative comments are mostly from amreicans??
    I mean the guy is doing some legit that i would put on my meat myself and beside that you see how he chop the shit out of the onion?
    Dude a pro he dont need any towel man

  • For those saying that’s not how you make it, there are different variations to the sauce.. just as there is to spaghetti sauce, chili, etc.

  • It’s not a marinade

    Chimichurri is not a marinade. It is seen mainly as a flavoring for grilled sausages, meats and offal. Like any sauce, chimichurri is used by some as a marinade, but it is one of dozens.
    “It might be good, but please do not call it Chimichurri to many Ingredients?

    Making a Traditional Chimichurri Sauce
    2 cups freshly minced parsley (packed)
    3 tbsp. minced garlic
    3 tbsp. minced oregano
    1 ½ tbsp. red pepper flakes
    1 to 1 ¼ cups extra virgin olive oil

    ¼ cup red wine vinegar

  • Chimichurri is amazing when it’s done right. I’ve had the green and red version, prefer green always. Anyways, this looked good, only this was the first I’ve seen that did not use any vinegar. I’ve seen red wine and apple cider, as well as sherry vinegar used. I’m thinking all that lemon zest and juice is the alternative?