CHIMICHURRI VEGGIE BOWL
Color yourself healthy with Dietitian Debbie’s recipe for this delicious chimichurri veggie bowl. Red-orange roasted vegetables, black beans, red quinoa and ...
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Airtight container
Ingredients
- 1| cup dry quinoa certified gluten-free if necessary
- 2| cups vegetable broth
- 2| zucchinis
- 1| red bell pepper
- 0.5| cup corn
- 1| medium (5″) sweet potato
- 1| tablespoon olive oil
- Pinch Pepper
- Pinch Salt
- 15| oz black beans drained and rinsed (approx. 1 3/4 cups)
- 2| ounces queso fresco
- 1| cup fresh parsley
- 0.5| cup cup olive oil
- 0.33| cup rice wine vinegar or red wine vinegar
- 3| cloves garlic
- 0.5| cup cilantro
- 0.75| teaspoon ground red pepper adjust to your spice preference
- 0.5| teaspoon cumin
- salt salt
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