• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Salads

    Chimichurri Bowl

    May 15, 2023 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe

    Introducing the BEST chimichurri bowl – a flavor-packed veggie bowl that's perfect for meal-prepping. This dish features a gluten-free grain base, roasted veggies, crispy falafels, and a chimichurri sauce that will leave your taste buds singing.

    In all seriousness, this is my ABSOLUTE favorite plant-based lunch bowl that I make on repeat every single month! It's super nutritious, incredibly flavorful, and so so versatile.

    For more nourishing grain bowls, check out this buckwheat salad, this mango millet salad, or this quinoa peach salad.

    Jump to:
    • What is chimichurri?
    • Key ingredients and substitutions
    • Elo's tips
    • Step-by-step instructions
    • Customize your bowl
    • Storage tips
    • The recipe

    What is chimichurri?

    Chimichurri is a bright herbaceous sauce originating from Argentina. It's herby, garlicky, and slightly spicy if you add chili or chili flakes. It's often served with grilled meat but tastes amazing with plant-based food, too.

    Key ingredients and substitutions

    • Grain of choice: I used millet for this recipe but white quinoa, brown rice, or a mix of grains would be great, too.
    • Vegetables: carrots, broccoli, and red bell pepper are great basics. You can switch it up with cauliflower, sweet potatoes, sweet bell peppers, or Brussels sprouts depending on what's currently in season.
    • Ready-made falafel mix is a quick and convenient way to add protein. Alternatively, you can use drained and rinsed chickpeas or make these crispy chickpeas.
    • Extra virgin olive oil of good quality is the base of the chimichurri and makes a huge difference in taste.
    • Red wine vinegar adds that tanginess that makes chimichurri so dang good. I don't recommend using another kind of vinegar.
    • Fresh parsley adds an herby flavor to the bowl. I like using flat-leaf parsley but curly parsley works too.
    • Spices: oregano, crushed red pepper flakes, and maybe some black pepper are key.
    • Pickled red onion slices are totally optional but add a nice tangy contrast that pairs incredibly well with chimichurri.

    Elo's tips

    1. Meal prep the different components and assemble your bowl during the week! Cooked grains, roasted veggies, pan-fried falafels, and chimichurri all keep incredibly well and can be made several days ahead of time (see storage tips below).
    2. To prevent the millet from being dry or overcooked, remove it from the heat once most of the water has been absorbed and cover the pot with a lid. The steaming process will make the millet extra moist and fluffy.
    3. Serve hot or cold! This bowl tastes great either way and can be eaten all year long.

    Step-by-step instructions

    STEP 1: Mix your dry falafel mix with water according to package directions.

    STEP 2: Wash and cut the veggies into bite-sized pieces.

    STEP 3: Roast the veggies. Place them in a single layer on a large baking sheet that you lined with parchment paper. Drizzle with olive oil and sprinkle some sea salt on top. Bake for 20 to 30 minutes until golden.

    STEP 4: Rinse the millet (or quinoa) in a fine-mesh sieve to remove any dirt or debris.

    Cooked and fluffed millet in a small pot.

    STEP 5: Cook the millet (or quinoa) according to package directions. I usually bring it to a boil with double the volume of water and then cook it over medium heat until most of the water has been absorbed (see tips above).

    STEP 6: Make the chimichurri. I like to use a small food chopper to chop the parsley (you can also use a food processor if making larger quantities). Then, add in the vinegar, garlic clove, oregano, salt, and red pepper flakes.

    STEP 5: Cook the falafels. Form little balls with your (slightly wet) hands and pan-fry them over medium-high heat for several minutes on each side. You want them to be golden brown and crispy.

    STEP 6: Assemble your chimichurri bowl. Start with the cooked millet. Then, add your roasted veggies and falafels. Finish it off with chimichurri and pickled red onions (if using).

    Customize your bowl

    • Add a handful of baby spinach or shredded red cabbage to your bowl.
    • Slice up an avocado.
    • Add in drained and rinsed black beans for extra protein.
    • Top it with toasted sunflower seeds or pumpkin seeds.
    • Finish it off with pickled vegetables, such as this pickled cauliflower or these pickled carrots.

    Storage tips

    Whether you're meal-prepping or having leftovers, it's preferable to store all the different components separately and assemble your chimichurri bowl shortly before serving.

    • Millet: you can store the cooked millet in an airtight container for 3 to 5 days in the refrigerator.
    • Roasted veggies: they will usually last 5 days in an airtight container in the fridge.
    • Falafel: cooked falafel should be kept in the fridge and eaten within 3 days.
    • Chimichurri: you can easily store homemade chimichurri in the refrigerator for 2 weeks. Note that the olive oil will solidify but that doesn't affect the flavor or texture. Simply let it sit on the counter for 10 minutes prior to serving.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Chimichurri Bowl

    5 from 1 vote
    This flavor-packed chimichurri bowl with roasted veggies, millet and falafels is perfect for meal-prepping and makes a great plant-based lunch or dinner.
    Print Pin
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Author: Eloïse Jennes

    Ingredients 

    For the bowl

    • ½ package (170 g) dry falafel mix make sure it's gluten-free if needed
    • 1 broccoli
    • 2 red peppers
    • 4 carrots
    • 2 tablespoons olive oil or avocado oil
    • 1 ½ cup (300 g) millet sub quinoa
    • 3 cups water
    • 1 pinch of salt

    For the chimichurri

    • 2 cups (40 g) fresh parsley
    • ⅔ cup (160 ml) olive oil
    • 4 tablespoons red wine vinegar
    • 2 garlic cloves
    • 4 teaspoons dried oregano
    • ½ teaspoon salt
    • 1-2 teaspoon red pepper flakes optional

    Toppings (optional)

    • Pickled red onions

    Instructions

    • Preheat the oven to 400°F (200°C).
    • Falafel: Combine the dry falafel mix with water according to package directions. Let it soak while you prepare the veggies (see meal-prepping tips below).
    • Veggies: Wash the veggies. Peel the carrots and cut them lengthwise in half, then into bite-sized pieces. Remove the core of the red pepper and cut it into strips and then pieces. Cut off the stem of the broccoli and separate the florets. Place everything on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20-25 minutes.
    • Millet: Rinse the millet under cold water. Add it to a saucepan with double the volume of water and a pinch of salt. Bring to a boil. Once it's boiling, reduce to low-medium heat. Take it off the heat when most of the water is absorbed, cover it with a lid, and let it sit for 10 more minutes.
    • Falafel: When the falafels are done soaking, shape small balls with slightly wet hands. Heat a large pan or skillet with olive or avocado oil. When hot, cook the falafel over medium-high heat for 2 minutes on each side (or according to package directions).
    • Chimichurri: Wash the parsley. Finely chop it with a knife or in a food chopper. Add it to a lidded container with the oil, red wine vinegar, salt, and red pepper flakes. Peel a garlic clove and add it whole to the chimichurri.
    • Assemble: Fluff the millet and serve it with the oven-roasted veggies and 3-4 falafels. Add 1-2 tablespoons of chimichurri and optionally top with pickled red onions.

    Notes

    1. Meal-prepping: roast the veggies, cook the falafels, cook the quinoa, make the chimichurri, and even make the pickled red onions on your meal-prepping day. That way, you only have to assemble everything before serving. 
    2. Storage tips:
      • You can store the cooked millet in an airtight container for 3 to 5 days in the refrigerator.
      • Roasted veggies will usually last 5 days in an airtight container in the fridge.
      • Cooked falafel should be kept in the fridge and eaten within 3 days.
      • You can easily store homemade chimichurri in the refrigerator for 2 weeks. Note that the olive oil will solidify but that doesn't affect the flavor or texture. Simply let it sit on the counter for 10 minutes prior to serving.
    3. You can eat this bowl warm or cold.

    Nutrition

    Calories: 779kcal | Carbohydrates: 78g | Protein: 15g | Fat: 47g | Saturated Fat: 7g | Fiber: 15g | Sugar: 8g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    More Nutritious Salads

    • Quinoa salad with avocado, peaches, tomatoes and raspberries in a white shallow plate.
      Quinoa Peach Salad
    • Buckwheat salad with roasted vegetables topped with an orange sun-dried tomato dressing.
      Buckwheat Salad
    • Millet salad with mango, cucumber and corn on a grey ceramic plate.
      Mango Millet Salad
    • Millet tabbouleh with parsley, cucumber and pomegranate seeds on a grey ceramic plate.
      Pomegranate Tabbouleh (Without Bulgur)

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    I'm a flexitarian who follows a gluten-free diet and I rarely fit into a box when it comes to my eating habits. However, I strongly believe in a plant-first approach to eating, and for me, the key is to prioritize fresh and whole food ingredients. If you're starting your plant-focused journey, I'm here to guide you every step of the way (without judgment)!

    More about me →

    Popular Vegan & GF Dinners

    • Grey ceramic plate with twisted linguine covered with green basil pesto.
      Pasta Al Pesto (Linguine With Basil Pesto)
    • Galette bretonne on a plate.
      3-Ingredient Buckwheat Galettes
    • Mediterranean tomato cucumber salad
      Easy Mediterranean Tomato Cucumber Salad
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba chocolate mousse texture.
      Aquafaba Chocolate Mousse
    • Two scoops of frozen yogurt made with an ice cream maker in a small glass bowl.
      Frozen Yogurt Recipe (With Ice Cream Maker)
    • Baked cherry crisp where a spoonful is missing.
      Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.