Chimichurri Vegan Bowl
Inspired by the classic Argentinean foods chimichurri and escabeche, this vegan salad bowl offers earthy goodness and plenty of greens.
Prep Time: 00:30
Cook Time: 00:10
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
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
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
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
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.
Do you have questions or need help embedding recipes? Contact us at email@example.com
In your blog post, create a "Link" with the text;
Set the link's URL or "href" to the below URL.
The link must include "?embed=link" and any additional parameters
In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.
You may need to refresh your page or blog post to see the recipe populate.