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Green Spring Vegetable salad in a wood bowl on a wood surface with sunflower seeds sprinkled in front and part of a glass jar of creamy chimichurri sauce

Green Spring Vegetable Bowls & Creamy Chimichurri

A healthy, easy, and fast dinner that's full of flavor and texture. Made with spring vegetables, sunflower seeds and a creamy chimichurri sauce.
5 from 1 vote
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Course: Entree, Main Course, Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 168kcal
Author: Linda & Alex

Ingredients

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
US Customary - Metric

Instructions

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.

Notes

The Nutritional Facts are an estimate only. 

Nutrition

Calories: 168kcal | Carbohydrates: 19g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 409mg | Potassium: 1158mg | Fiber: 10g | Sugar: 4g | Vitamin A: 6975IU | Vitamin C: 236.3mg | Calcium: 154mg | Iron: 4.1mg
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