Entrèe - Roasted Vegetable Power Bowl Recipe

Preparation

1. 1

   Prep the Vegetables

   Preheat your oven to 400°F (200°C). Cut the eggplant, zucchini, and baby peppers into bite-sized pieces. Trim the asparagus.

2. 2

   Marinate the Mushrooms

   In a bowl, add the mushrooms with olive oil, salt, and pepper. Toss to coat and set aside to marinate.

3. 3

   Roast the Vegetables

   Spread the eggplant, zucchini, asparagus, and baby peppers on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.

4. 4

   Cook the Rice

   In a pot, cook the brown rice according to package instructions. Once done, fluff with a fork.

5. 5

   Prepare Chimichurri Sauce

   In a food processor, combine spinach, parsley, garlic, red wine vinegar, olive oil, salt, and pepper. Blend until smooth.

6. 6

   Combine and Serve

   Mix the chimichurri sauce into the cooked rice. Serve the roasted vegetables over the chimichurri spinach rice.