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Chimichurri Vegan Bowl

Inspired by the classic Argentinean foods chimichurri and escabeche, this vegan salad bowl offers earthy goodness and plenty of greens.

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Servings: 3

Prep Time: 00:30

Cook Time: 00:10

Main Ingredients

Chimichurri Sauce:

1/2 cup red wine vinegar

1/2 teaspoon sea salt

2 garlic cloves, minced

2 tablespoons finely chopped red onion

1 - 2 teaspoons minced jalapeño

1/4 cup minced fresh cilantro

2 tablespoons minced fresh flat - leaf parsley

1 tablespoons finely chopped fresh oregano

6 tablespoons extra - virgin olive oil

Escabeche:

6 tablespoons olive oil, divided

3 oz carrots, sliced

8 oz cauliflower florets

1/2 cup sliced red onion

1 garlic clove, crushed

1 bay leaf

2 tablespoons white wine

2 tablespoons cider vinegar

6 tablespoons chicken or vegetable broth

pinch paprika

2 tablespoons coconut or regular sugar

1/2 of a roasted red pepper

4 oz small artichoke hearts

1/4 cup sliced green olives

6 tablespoons olive oil

Salad:

4 tablespoons chimichurri, divided

4 - 5 giant mushrooms for stuffing, or one portobello

1/4 pound raw green beans, trimmed

2 cups cooked grains; i used seeds of change quinoa and brown rice mix

3 cups of spring greens: i used dandelion, baby spinach, and baby arugula.

2/3 cup escabeche

1 tablespoon olive oil (optional)

1/2 avocado, sliced thin

Small handful of cherry tomatoes, sliced in half

Preparation

1Make the chimichurri: Combine garlic, red onion, and jalapeño in a small bowl. Sprinkle with salt, then pour vinegar on top. Let stand for 10 minutes.

2Stir in cilantro, parsley, and oregano. Whisk in oil with a fork. The chimichurri can be made up to 5 days in advance.

3Make the escabeche: Heat a flat-bottomed skillet over medium-high heat. Add 3 tablespoons of olive oil. When oil is hot, add carrots, cauliflower, and red onion. Sauté until vegetables are slightly brown but still crisp, approximately 3 minutes. Add garlic and stir for 30 seconds. Add bay leaf, white wine, cider vinegar, broth, paprika, and sugar. Bring to a bubble and let cook approximately 4-5 minutes. Vegetables should be cooked but still al dente. Remove from heat, and add remaining olive oil. Let cool. Vegetables can be made up to 5 days in advance.

4In a medium glass bowl or pie plate, marinate mushrooms in 3 tablespoons of chimichurri for 20 minutes and up to one hour.

5Heat a pot with a steaming basket in it to boiling, or boil water in a small pan. Add green beans to steamer basket or boiling pot. Steam or boil for 1-2 minutes; beans should still be bright green and crunchy. Remove from heat.

6Grill or broil mushrooms until both sides are browned, approximately 4 minutes per side.

7Toss greens with remaining tablespoon of chimichurri, adding one tablespoon (or less) of olive oil if desired.

8Mix green beans with 2/3 cup of escabeche.

9Arrange in bowl, per serving: Begin with 1 cup of dressed greens, followed by 2 mushroom caps, 2/3 cup grains, 1/3 cup escabeche-green bean mixture, and sliced avocado and cherry tomatoes as garnish. Enjoy.

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