Entrèe - Roasted Vegetable Power Bowl Recipe
Roasted eggplant, marinated mushrooms, roasted zucchini, asparagus and baby peppers. Served with chimichurri spinach rice. Vegan and gluten free.
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Ingredients
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Chimichurri Spinach Rice
Method
Chimichurri Spinach Rice
- 1
Cook the Rice
In a pot, bring 2 cups of water to a boil. Add the brown rice, cover, and reduce heat to low. Cook for about 40-45 minutes or until rice is tender and water is absorbed.
- 2
Prepare the Chimichurri Sauce
In a blender, combine spinach, parsley, garlic, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
- 3
Combine the Rice and Chimichurri
Once the rice is cooked, fluff it with a fork and stir in the chimichurri sauce until well combined.
