Chim Chim Chimichurri Buddha Bowls

Chim chiminey, chim chiminey Chim Chim Chimichurri Buddha Bowls! I first shared this recipe two and a half years ago but still hits the spot today. Craving rice bowls lately and they’re on repeat. I had plans to share a delicious rice dish but things didn’t line up. So sharing another rice dish I’m loving, aside from my Chef Curry Grain Bowl 2.0. 😉

Chim chiminey, chim chiminey Chim Chim Chimichurri Buddha Bowls! Dancing into the week after a wonderful weekend at home getting stuff done outside. Tending to the garden, working on projects, and soaking up the beautiful weather. It was the first weekend we had with our crazy schedule and traveling. Sitting at our fire table and admiring my herb wall got me thinking about these Chim Chim Chimichurri Buddha Bowls and I realized I hadn’t shared it with you yet. Perfect for Meatless Monday and I’ll be making it this week what better time to share it.

Perfect bowl to prep ahead and a great option to prep things once and make multiple meals as mentioned in my Spicy Peanut Ginger Zoodle Buddha Bowls as they use the same chipotle roasted sweet potatoes. Roast up a batch once and make two meals, or more mixing up the ingredients used in both bowls.

The Chimichurri Sauce is great on so many things, salads, buddha bowls, zoodles, tacos, and all the roasted veggies. Seafood and meat if you eat it. Pickled onions and the are quick and easy and can be made ahead like the Chimichurri Sauce and rice so you can throw this bowl together in minutes for a quick and healthy weeknight meal.

Or even lunch if you’re me because I always make sure to have extras left for that! I can’t even tell you how many different combinations I throw together prepping a few ingredients ahead. I always thought I wasn’t a meal prep person but that’s because I don’t set aside a day or plan really. Instead I’ll prep pickled onions in the 10 minutes I have here or there. I make the rice and sweet potatoes while working or taking a shower for dinner that night and always make extra for the days after. Some are even leftovers or making extras. If I’m making rice for dinner or roasting veggies I always make more than what we need for the next day or two. It doesn’t take any more work to make a double batch or extra.

I guess I am a non meal prep prepper. Or a prepper without a plan because I’ll roast veggies not knowing what I’ll end up making with them.

Nutrition packed Buddha Bowls, or whatever you call them, are a favorite and the best part is customizable for everyone in the family. If you don’t like an ingredient omit it, like something else that we have leftover or in the fridge add it, don’t have baby spinach use another green it, out of sweet potatoes or want something else try swapping for butternut squash.

There is no right or wrong way to really make it and guess what I don’t measure, well unless I’m going to share it on the blog then I remake it and measure. I grew up not measuring and that was the hardest thing with blogging was stopping, slowing down, measuring, and writing it down and one of the reason so many great things that happen in my kitchen don’t get shared these days. I try to share on Instagram Stories though as many have asked me to. It just takes the joy and fun out of it sometimes which I struggle with sometimes.

Don’t forget our new Cook Well, Eat Well, Live Well link-up,  I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.

Print Recipe

Chim Chim Chimichurri Buddha Bowls

Chim Chim Chimichurri Buddha Bowls are flavor and nutrition packed bowls perfect for dinner or lunch. Rice, beans, chipotle roasted sweet potatoes, spainch, pickled onions, avocado, drizzled with fresh bright Chimichurri Sauce! Gluten free and vegan they are easy to prep ahead for a quick weeknight dinner or lunch.

Course

Dinner, Lunch, Main Dish

Prep Time

10-40 minutes

Cook Time

0-30 minutes

Passive Time

20 minutes

Servings

servings

Ingredients

• 1 c rinsed and drained canned black beans or cooled cooked dried beans
• 2 c brown rice cooked and cooled (Brown Basmati Rice)
• 2 c Chipotle Roasted Sweet Potatoes (Chipotle Roasted Sweet Potatoes)
• 10-12 oz baby spinach
• 1/2-1 c Pickled red onion (Pickled Red Onion)
• 2 small avocados
• Chimichurri sauce recipe below
• fresh cilantro for garnish
• 1 lime for garnish and to squeeze over top

Chimichurri Sauce

• 1 c loosely packed parsley, steams removed
• 1/2 c packed about 1/2 bunch cilantro, steams removed
• 2 cloves garlic, grated
• 1/4 tsp cumin
• 1/2 tsp sea salt
• pinch cayenne, optional
• 1/2 c avocado or extra virgin olive oil
• 2 limes, juiced

Course Dinner, Lunch, Main Dish Prep Time 10-40 minutes Cook Time 0-30 minutes Passive Time 20 minutes Servings servings Ingredients 1 c rinsed and drained canned black beans or cooled cooked dried beans 2 c brown rice cooked and cooled (Brown Basmati Rice) 2 c Chipotle Roasted Sweet Potatoes (Chipotle Roasted Sweet Potatoes) 10-12 oz baby spinach 1/2-1 c Pickled red onion (Pickled Red Onion) 2 small avocados Chimichurri sauce recipe below fresh cilantro for garnish 1 lime for garnish and to squeeze over top Chimichurri Sauce 1 c loosely packed parsley, steams removed 1/2 c packed about 1/2 bunch cilantro, steams removed 2 cloves garlic, grated 1/4 tsp cumin 1/2 tsp sea salt pinch cayenne, optional 1/2 c avocado or extra virgin olive oil 2 limes, juiced

Instructions

1. To make the chipotle roasted sweet potatoes see Spicy Peanut Ginger Zoodle Buddha Bowls, Chipotle Roasted Sweet Potatoes .
2. To make Pickled Red Onions see this post, Pickled Red Onion.
3. Cook rice according to package instructions and cool.
4. Make Chimichurri Sauce 20 minutes before serving if possible so flavors can come together. Blend Chimichurri Sauce blend parsley, cilantro, garlic, cumin, and salt together in a food processor until finely chopped. Add in lime juice and oil and blend for 30 seconds. Use immediately or store in the fridge for up to 2-3 days. Pull out of the fridge to bring to room temp and shake before serving.
5. Assemble bowls with rice, beans, roasted sweet potatoes, and spinach. Top with pickled red onion, avocado, Chimichurri Sauce, fresh cilantro, and a lime wedge. Enjoy!

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