Name: Roasted Veggie Chimichurri Bowls from the Pantry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 can chickpeas (drained and rinsed); 1 small head cauliflower (cut into bite-sized pieces); 2 medium heads broccoli (cut into bite-sized pieces); 2 large carrots (diced); 1 ½ tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon oregano; ½ teaspoon pepper; ½ teaspoon salt; Half batch of chimichurri sauce; optional for serving: grain of choice

These Roasted Veggie Chimichurri Bowls are simple to make and DEPENDABLE for you meal preppers!

Love a good veggie bowl? ME TOO which is why you NEED to try out my Maple Dijon Roasted Veggie Bowls as well as my Lentil Salad Bowls AND my Roasted Potato, Chickpea, and Cauliflower Bowls!

If you follow me on Instagram then you will know what a HUGE veggie bowl kick I have been on lately. Worth keeping when I can eat a whole meal in one bowl but it still feels balanced and nourishing. And these Chimichurri Bowls are exactly that!

The nice thing about this dish is that it’s especially customizable. SO, use whatever veggies you prefer/ happen to have on hand. I ate mine with quinoa but rice or pasta or any other grain would work well!

I’m excited for you to give this one a try!

roasted veggies covered in chimichurri sauce

Why You’ll Love This method

Ingredients need for this method

You can find the FULL written recipe down in the recipe card but let’s briefly go over the ingredients, shall we?

ingredients needed to make roasted veggie chimichurri bowls

Chickpeas – Adds plant-based protein and a nice crunch when roasted. You could easily swap this for some of my oven baked tofu or even add it in for extra protein!
Cauliflower & Broccoli – A great mix of textures and flavors. Feel free to swap in Brussels sprouts or bell peppers. Genuinely any veggies work here, jsut be sure to check roasting times.
Carrots – Adds natural sweetness and color. You could also use sweet potatoes or butternut squash.
Spices (smoked paprika, garlic powder, onion powder, oregano, salt & pepper) – A simple but bold spice mix that enhances the veggies. Feel free to add cumin or red pepper flakes for extra depth and spiciness.
Chimichurri Sauce – A fresh, herby sauce that ties everything together. You can make it ahead for convenience!

How to make it

STEP #1: Cook your grain – I used quinoa but genuinely any grain would work well or even pasta!

roasted cauliflower and broccoli on a red baking sheet with a small blue baking sheet below it that has carrots and chickpeas on it

STEP #2: Roast your veggies – add the veggies to 2 large baking trays and toss on the olive oil, spices, salt, and pepper. Roast for about 30 minutes.

STEP #3: make the chimichurri sauce and assemble the bowls – make a big batch of my chimichurri sauce (only half is needed for this method). Assemble the bowls by adding your grain and veggies to a bowl and then drizzling on the chimichurri sauce. ENJOY! SO STRAIGHTFORWARD!

Expert Tips

✔ Don’t overcrowd the pan – Use two baking sheets if needed so the veggies roast instead of steaming.
✔ Chop evenly – Cut veggies into similar sizes so they cook at the same rate.
✔ Extra crispy chickpeas? – Roast them separately for an even crunchier texture.
✔ Make it a meal prep win – Store components separately for straightforward reheating throughout the week.