Happy Earth Week, lovelies! In honor of the magnificent planet that we are so blessed to care for, we’re going green today. Well actually, we try and go green every day, and today we’re eating green with these delightful green veggie bowls.
We’ve gathered up some of our favorite healthy vegetables, some grilled and some raw, and whipped up a drool worthy creamy chimichurri that you’re going to love, tossed them together and made the easiest and healthiest dinner recipe ever!
Are you ready to dig in?
HOW TO MAKE A HEALTHY OIL-FREE VEGGIE BOWL
First – Slice up a whole cauliflower and an entire broccoli and grill them until they’re nice and charred. That will bring out the best flavor in both of them. If you need to brush a bit of oil on the grill to prevent sticking, feel free. You can also roast them if you don’t have a grill. A 400°F (204°C) oven for about 20 to 30 minutes should do the trick. Make sure you turn the veggies half way through.
Second – While you're cooking the cruciferous veggies, start chopping the asparagus and spinach and make the chimichurri sauce.
Third – Chop up the cauliflower and broccoli and put them and the rest of the veggies in a large bowl and toss with the creamy avocado chimichurri sauce. Sprinkle with pea shoots and roasted sunflower seeds and enjoy all of the amazing flavors and textures.
This spring vegetable salad bowl has so many textures and flavors. You’ll get the sweet caramelized cauliflower and broccoli, the earthy spinach and asparagus, the salty and nutty sunflower seeds, and the bright and refreshing chimichurri sauce.
Then there’s the texture. You’ll get a bit of crunch, a bit of chewiness and a bit of creaminess all in one delicious bite.
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.
And for the creamy chimichurri….
This is a perfect whole food plant-based summer dinner recipe for a busy weeknight. The only work you’ll really have to do is grill the cauliflower and broccoli, chop a few vegetables, and whip up the homemade vegan chimichurri sauce in your blender. It’s so easy!
Serve this with a loaf of whole grain bread and a chilled glass of white wine or ginger kombucha for a quick and healthy weeknight meal.
Make this and let us know what you think. We love hearing from you, and don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Have you bought our cookbook yet? It’s the perfect summer cookbook and it’s getting great reviews.
Check out the reviews from a few of our blogger friends:
Read what some of our followers have said about it, and look at the beautiful pictures that shared with us.
Barbecue! This delicious meal came together thanks to Great Vegan Barbeque without a Grill. We feasted on Texas Barbeque Brisket, Smoky Skillet BBQ Baked Beans, Big Mama’s Homemade BBQ Sauce, Carolina Coleslaw, and a beautiful, ripe heirloom tomato! Stuffed!
Check out this delicious Beer Braised Pulled Pork from the Great Vegan BBQ Without a Grill cookbook. Yes, ladies and gents this beaut is 100% vegan. Jackfruit is the main star of this dish and it was simply divine after being braised in dark beer (we used Guinness). Definitely didn’t miss the meat on this one. Slightly pictured in the back are oven roasted butternut squash fries. If you love BBQ you gotta try this cookbook out!
If you haven't purchased it yet, don't wait. Summer is almost here! And, you're going to want to make something amazing for Memorial Day. Click any of the links below to purchase.
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Green Spring Vegetable Bowls & Creamy Chimichurri
FOR THE VEGGIE BOWL
- 1 head of cauliflower sliced into four to five slices (see note)
- 1 head of broccoli sliced into four or five slices
- 1 bunch of asparagus sliced into bite size pieces
- 5 cups chopped fresh spinach leaves
- 1 cup pea shoots
- 1 /2 cup roasted sunflower seeds
- Salt and pepper to taste
FOR THE CREAMY CHIMICHURRI
- 1 avocado
- 1½ cup flat leaf parsley – stems removed
- 1 cup cilantro leaves – stems removed
- 1 garlic clove
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes – if you don’t like spicy food you can start with an ⅛ of a teaspoon and add from there until you get the heat that’s good for you or just omit it.
- ½ teaspoon ground sea salt
- Juice from 1 lemon
- ¼ cup water more if you want it to be thinner
FOR THE SALAD BOWLS
- On a medium-hot grill (oil the grates if they’re sticky), grill the cauliflower and broccoli for approximately 15 minutes per side. Be careful not to burn them. Depending on the heat of your grill you may need more or less time. They should be nicely caramelized and charred. You can also roast them in a 400°F (204°C) oven for approximately 30 minutes. Turn at 15 minutes.
- Chop the cauliflower and broccoli and put in a large bowl with the asparagus and spinach. Toss with the chimichurri and divide into bowls. Top with the pea shoots and sunflower seeds.
FOR THE CHIMICHURRI
- Place the parsley, cilantro, garlic, oregano, red pepper flakes (see note), sea salt, lemon juice, water and black pepper in a blender or food processor and blend for one minute or until the parsley and cilantro are ground up and it’s nice and creamy.