Print

Hearty New Years Day Dinner Bowl with Chimichurri

hearty new years day dinner bowl with chimichurri - featured image
Print Recipe

A comforting and vibrant bowl featuring roasted vegetables, your choice of protein, and a fresh, garlicky chimichurri sauce. Perfect for a wholesome meal to start the new year.

Ingredients

Scale
  • For the Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • For the Base and Roasted Veggies:
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 12 ounces Brussels sprouts, trimmed and halved
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Protein Options (choose one or mix):
  • Grilled chicken breast, sliced
  • Pan-seared firm tofu, cubed
  • Roasted chickpeas
  • For Serving:
  • 1 cup cooked quinoa or brown rice
  • Avocado slices (optional)
  • Fresh lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables: Peel and dice 2 medium sweet potatoes into 1-inch cubes. Trim and halve about 12 ounces of Brussels sprouts. Slice one red bell pepper and one small red onion into thin strips.
  3. Toss the veggies: Place all the cut vegetables in a large bowl. Drizzle with 2 tablespoons olive oil, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss well to coat evenly.
  4. Roast the veggies: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
  5. While veggies roast, make the chimichurri: In a food processor or bowl, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 cup olive oil, 1/4 teaspoon red pepper flakes (optional), and salt and pepper to taste. Pulse or whisk until well mixed but still a bit chunky. Taste and adjust seasoning.
  6. Cook your protein: For chicken breast, season with salt and pepper and cook in a hot skillet with 1 tablespoon olive oil over medium heat for about 6-7 minutes per side until internal temperature reaches 165°F. Rest and slice thinly. For tofu, press excess water out, cube, and pan-sear in olive oil until golden on all sides. Roasted chickpeas can be tossed with spices and baked alongside the veggies.
  7. Prepare the grain base: Cook 1 cup quinoa or brown rice according to package instructions. Fluff with a fork when done.
  8. Assemble your bowl: Start with a generous scoop of quinoa or rice at the bottom. Add a hearty portion of roasted vegetables, arrange your protein on the side, and drizzle with chimichurri. Garnish with avocado slices and lime wedges if desired.
  9. Final touch: Give the bowl a gentle squeeze of fresh lime juice for brightness.

Notes

Let chimichurri rest for 10-15 minutes before serving to mellow flavors. Watch veggies closely near end of roasting to avoid burning. Chop herbs finely but avoid pureeing chimichurri too much for best texture. Pat protein dry before cooking for better sear. Multitask by cooking grains first, prepping chimichurri while veggies roast, and cooking protein last to keep everything warm.

Nutrition

Keywords: chimichurri, dinner bowl, roasted vegetables, quinoa, healthy dinner, easy recipe, New Years meal, vegetarian option, gluten-free

Find it online: https://magnetmeal.com/hearty-new-years-day-dinner-bowl-with-chimichurri-best-easy-recipe/