Roasted Veggie Chimichurri Bowls

These Roasted Veggie Chimichurri Bowls are packed with crispy chickpeas, tender roasted vegetables, and a vibrant chimichurri sauce! A healthy, flavorful, and easy meal prep option. These Roasted Veggie Chimichurri Bowls are simple to make and PERFECT for you meal preppers!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 254 kcal per serving

Ingredients

1 can - chickpeas
1 small head - cauliflower
2 medium heads - broccoli
2 - carrots
1 ½ tablespoons - olive oil
1 tsp - smoked paprika
1 tsp - garlic powder
1 tsp - onion powder
1 tsp - oregano
½ tsp - pepper
½ tsp - salt
chimichurri sauce

Instructions

Preheat the oven to 425 degrees F.
Add the chickpeas, cauliflower, broccoli, and carrots to a large baking sheet (or use 2 sheets as needed to not overcrowd the pan) and drizzle on the olive oil. Sprinkle on the spices: paprika, garlic powder, onion powder, oregano, salt and pepper and toss to coat the veggies in the oil + spices.
Roasted the veggies for 25-30 minutes, tossing halfway until they’re just beginning to char around the edges.
Meanwhile, make your chimichurri sauce and rice (or whatever else you’re serving it with).
Serve the veggies over top of rice or other grain and drizzle on the chimichurri sauce. ENJOY!
You can use any veggies you want in this recipe! Just be sure to check roast times in case something needs more or less roasting time. Add some tofu to the sheet pan as well for added protein.

Nutrition