Authentic Argentinian Chimichurri Quinoa Bowl with Roasted Vegetables & Vegan Garlic Mashed Potatoes

Allergens

N/A (This recipe is suitable for vegan and gluten-free diets)

Ingredients

• 1. 1 cup quinoa, rinsed and drained 2. 2 cups vegetable broth 3. 1 large zucchini, sliced into 1/4
• inch thick rounds 4. 1 large red bell pepper, cut into 1
• inch pieces 5. 1 cup cherry tomatoes, halved 6. 1 cup fresh parsley leaves, packed 7. 3 cloves garlic 8. 1/2 cup extra virgin olive oil 9. Salt and black pepper, to taste 10. 4 medium russet potatoes, peeled and cubed 11. 5 cloves garlic, minced 12. 1/4 cup non
• dairy milk 13. 1 tbsp lemon juice

Instructions

1. Preheat oven to 400°F (205°C).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and has absorbed the liquid. Fluff with a fork and let cool slightly.
3. Toss zucchini and red bell pepper in 2 tbsp olive oil, season with salt and black pepper, and spread onto a lined baking sheet. Roast for 15 20 minutes or until tender. Add cherry tomatoes to the tray during the last 5 minutes of roasting.
4. In a food processor or blender, combine parsley, garlic, remaining olive oil, salt, and black pepper. Blend until smooth, creating your chimichurri sauce.
5. Boil cubed potatoes in a pot of water for 15 20 minutes or until fork tender. Drain and return to the pot. Add minced garlic, non dairy milk, lemon juice, salt, and black pepper, mashing until creamy and smooth.
6. Assemble your quinoa bowl by dividing cooked quinoa among 4 bowls. Top each with roasted vegetables, a generous drizzle of chimichurri sauce, and garlic mashed potatoes.

Chef’s Insight

1. This vegan Argentinian quinoa bowl is an excellent source of plant-based protein, vitamins, and minerals, making it a nutritious and satisfying meal option.

Notes

1. This recipe is perfect for a vegan lunch or dinner party, as it offers variety and flavor.