Chimichurri Summer Vegetable Bowls

These Chimichurri Summer Vegetable Bowls are bursting with vibrant flavors and nutrients. Roasted summer vegetables paired with protein-rich black beans and creamy avocado, all served over fluffy quinoa and drizzled with tangy chimichurri sauce make for a satisfying and nourishing meal.

Ingredients:

• 1 cup quinoa, cooked
• 2 cups mixed summer vegetables such as cherry tomatoes, zucchini, bell peppers, corn
• 1 cup cooked black beans
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Toss mixed vegetables with olive oil, salt, and pepper on a baking sheet

Roast for 20-25 minutes or until tender and slightly caramelized

In a small bowl, whisk together garlic, red wine vinegar, olive oil, cilantro, parsley, salt, and pepper to make the chimichurri sauce

Divide cooked quinoa among serving bowls

Top with roasted vegetables, black beans, avocado slices, and a drizzle of chimichurri sauce

Serve immediately and enjoy!