Chimmichurri Veggie Bowl

Chimmichurri Veggie Bowl

Yield: Serves 2-3

INGREDIENTS

{Chimmichurri Marinade/Dressing}

• 3/4 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 3/4 cup finely chopped parsley

• 3/4 cup chopped cilantro

• 4 cloves garlic, minced

• 1 Fresno pepper

• 3/4 teaspoon dried oregano

• 1 teaspoon coarse salt, plus more to taste

• pepper, to taste (about 1/2 teaspoon)

• 1/2 cup soaked cashews (to turn the marinade into a creamy dressing)

Salad Mix-In’s

• 8-ounces of tempeh/tofu/protein of choice

• 2 large sweet potatoes, shredded or diced

  • seasoned with 1/2 tsp each of garlic powder, cumin, salt, pepper

• 1/2 bunch of asparagus, sliced diagonally, blanched and soaked in an ice bath

  • seasoned with salt/pepper, zest of 1 lemon, and 1 tablespoon extra-virgin olive oil

• 1 cup shredded red cabbage

  • seasoned with juice of 1 lemon, salt/pepper

• 1 cup wild rice/quinoa/barley/faro

• 1 cup chopped cilantro

• 1/2 cup breadcrumbs, for garnish

• feta cheese, for garnish (substitute with any vegan or non-vegan farmers cheese)

DIRECTIONS

To prepare the marinade:

1. Begin by making the chimichurri marinade. In a food processor or blender, blend the olive oil, vinegar, parsley, cilantro, garlic, fresno pepper, dried oregano, salt, and pepper until combined.

2. If using a plant-based protein, use this marinade to pack some flavor into the protein. Be sure to save the dressing, after the PLANT-BASED PROTEIN has marinated in it for some time, to use as a dressing later on. If using animal-based protein, I would double the recipe for the marinade to have enough marinade to turn into a creamy dressing for the salad assembly later on.

3. To make the dressing: Add about 1 cup of the marinade to a blender with 1/2 cup soaked cashews and 2 tablespoons of water. Blend until smooth and creamy. Taste and adjust the seasoning (salt/pepper) if needed. Set aside in an airtight container (refrigerate for up to 10 days)

4. To make the tempeh: Heat a skillet with 2  tablespoons olive oil over medium heat. Remove from the marinade and sear on both sides until slightly.

   To prepare the toppings:

   1. To make the sweet potato hash: Peel your sweet potato and shred it. Heat a skillet tweet 2 tbsp olive oil and add the potato. Season with salt/pepper, and 1/2 tsp of garlic powder and onion powder. Saute until softened and slighltly crispy

   2. To make the asparagus: Heat a pot of water, season with salt, and bring to a boil. Blanch the asparagus by cooking it in the water for 3 to 4 mins (or until they’re bright green). Remove and dunk in an ice bath. Drain and season with olive oil, lemon zest, and salt/pepper

   3. To make the cabbage: Thinly slice your red cabbage and toss it with lemon juice/salt and pepper.

To prepare the salad.

1. Toss/massage your kale (or green of choice) with the creamy dressing, (about 2 tablespoons) a squeeze of lemon and some salt. Add some cilantro and toss again.

2. Layer on your toppings, garnish with some breadcrumbs, fresh farmers cheese, cooked grains/rice, your protein, and serve with more dressing

3. Dive in!

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