Adobo Roasted Harvest Veggie Bowls with Chimmichurri.

Greet fall with the hearty roasted vegetable and pomegranate bowl full of kale, cheddar cheese, pistachios and basmati rice, all topped off with chimmichurri for extra flavor to top off all that texture.

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I feel like everyone is in need of a good, quick, and easy meatless dinner.

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We have officially entered the week of all things Thanksgiving madness… aka the week before holiday craziness.

And with holiday craziness means you are busy thinking, planning, shopping, gifting, giving, and running errands. But even in the midst of all of that…. we STILL have to eat. Enter: easy meals.

More specifically… this seriously awesome all things fall vegetarian bowl.

Here’s the deal. The vegetables are roasted in a sweet and tangy seasoning, which you know is one of my all time favorite combos.

After than everything gets thrown into a big bowl. This is one of those meals Mark likes to call a “bucket meal,” which is basically the same thing as a kitchen sink meal, but it’s way to pretty and way too yummy to every be labeled kitchen sink.

roasted-harvest-vegetable-bowls

Besides the roasted vegetables, we’ve also go fresh pomegranate arils, white cheddar cheese (or goat cheese), cooked basmati rice (or quinoa), kale, and pistachios (or walnuts). As you can probably already tell, there is lots of room for modifications and substitutions, so make it for your liking.

Now go grab a fork and dig in! 🙂

Adobo Roasted Harvest Veggie Bowls with Chimmichurri

Greet fall with the hearty roasted vegetable and pomegranate bowl full of kale, cheddar cheese, pistachios and basmati rice, all topped off with chimmichurri for extra flavor to top off all that texture.

Ingredients:

1 1/2 cups quinoa or white rice

For the roasted vegetables:

1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed

1 sweet potatoes, peeled and cut in to 1 inch chunks

¼ cup plain, whole milk yogurt

1 tablespoon smoked paprika

2 teaspoons brown sugar

1½ teaspoon onion powder

1½ teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon cumin powder

1 teaspoon chipotle chile powder

½ teaspoon black pepper

½ teaspoons sea salt

1/2 cup pistachios

For the Chimichurri:

2 jalapeños, deseeded and deviened for less heat

½ onion

½ cup cilantro

¼ cup parsley

1 clove garlic

2 tablespoons olive oil

Juice from 1 lime

2 teaspoons honey

Water for thinning

!For the bowls:

mixed greens

1/2 cup sharp white cheddar cheese cubes, goat cheese, or queso fresco

arils from one pomegranate

Directions:

Make sure to cook rice/quinoa if not already cooked.

For the roasted vegetables:

Preheat oven to 375F degrees and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together yogurt, paprika, brown sugar, onion powder, oregano, garlic powder, cumin, chipotle chili powder, pepper, and salt until mixture is evenly combined.

Add the prepared acorn squash and sweet potatoes and stir to evenly coat vegetables.

Place squash and potatoes in a single layer on the prepared baking sheet. Roast until vegetables are tender and starting to brown, 35 to 45 minutes, stirring the veggies halfway through. During the last 15 minutes add the pistachios and toss to coat.

Make the chimichurri:

To make chimichurri, combine all ingredients, except water, in a blender and pulse. Add 1-2 tablespoon of water at a time until sauce is the consistency you desire.

To assemble your bowls:

Spoon rice over a bed of mixed greens, top with roasted veggies. Top with cheese of choice, the roasted pistachios and pomegranate arils. Drizzle chimichurri over top and serve immediately.

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roasted harvest vegetable bowls