How to Make Cheerful Chimichurri Bowl - Healthy Recipe

Name: How to Make Cheerful Chimichurri Bowl - Healthy Recipe
Ingredients: ¾ cup (180 ml) cold-pressed extra-virgin olive oil; 1 cup (50 g) finely chopped flat-leaf parsley, plus more to taste; 1 cup (30 g) finely chopped cilantro, plus more to taste; 2 tablespoons finely chopped tarragon, plus more to taste; 2 tablespoons finely chopped mint, plus more to taste; 1 teaspoon dried oregano, plus more to taste; ½ cup (40 g) finely chopped green onions (white and green parts), plus more to taste; 4 cloves garlic, plus more to taste; 2 tablespoons freshly squeezed lemon juice, plus more to taste; 2 tablespoons freshly squeezed lime juice, plus more to taste; 1 teaspoon finely grated lime zest, plus more to taste; ½ teaspoon red pepper flakes, plus more to taste; ¾ teaspoon natural salt, plus more to taste; 1½ teaspoons red wine vinegar, plus more to taste; 1 small butternut squash (or pumpkin), peeled, seeded, and cut into thick slices; 2 large orange-flesh sweet potatoes, cut into large chunks; Olive oil; 2½ cups (475 g) quinoa; 4 large portobello mushrooms, stemmed; 1 bunch asparagus, ends snapped off; Freshly squeezed lemon juice; 2 bunches rainbow (mixed green and red) chard, stalks removed and leaves roughly chopped; 2 avocados, pitted, peeled, and thickly sliced

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My friend Geoffrey is a phenomenal cook. He and I have so much fun together in the kitchen because we get so excited about the wonders of pure, fresh food, and we enjoy similar flavors. We both love...

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Ingredients

¾ cup (180 ml) cold-pressed extra-virgin olive oil
1 cup (50 g) finely chopped flat-leaf parsley, plus more to taste
1 cup (30 g) finely chopped cilantro, plus more to taste
2 tablespoons finely chopped tarragon, plus more to taste
2 tablespoons finely chopped mint, plus more to taste
1 teaspoon dried oregano, plus more to taste
½ cup (40 g) finely chopped green onions (white and green parts), plus more to taste
4 cloves garlic, plus more to taste
2 tablespoons freshly squeezed lemon juice, plus more to taste
2 tablespoons freshly squeezed lime juice, plus more to taste
1 teaspoon finely grated lime zest, plus more to taste
½ teaspoon red pepper flakes, plus more to taste
¾ teaspoon natural salt, plus more to taste
1½ teaspoons red wine vinegar, plus more to taste
1 small butternut squash (or pumpkin), peeled, seeded, and cut into thick slices
2 large orange-flesh sweet potatoes, cut into large chunks
Olive oil
2½ cups (475 g) quinoa
4 large portobello mushrooms, stemmed
1 bunch asparagus, ends snapped off
Freshly squeezed lemon juice
2 bunches rainbow (mixed green and red) chard, stalks removed and leaves roughly chopped
2 avocados, pitted, peeled, and thickly sliced