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.
|Prep Time||10-40 minutes|
|Cook Time||0-30 minutes|
|Passive Time||20 minutes|
- 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
- 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
- To make the chipotle roasted sweet potatoes see Spicy Peanut Ginger Zoodle Buddha Bowls, Chipotle Roasted Sweet Potatoes .
- To make Pickled Red Onions see this post, Pickled Red Onion.
- Cook rice according to package instructions and cool.
- 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.
- 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!
Like it, PIN it for later!
You are invited to the Inlinkz link party!
Deborah @ Confessions of mother runner
Chimichirri sauce is the best! Love the roasted sweet potatoes in here. I made some sort of veggie and grain bowl most nights and this will be on the menu this week
Deborah @ Confessions of mother runner recently posted…Grilled Celery and Blue Cheese Meatless Monday
I could put the chimichurri on everything! Hope you love it as much as I do!
I really need to try this sometime! I love all the different colors in it! 😀
All the colors and nutrition!
I love bowl meals! So easy and easy to customize! Love the name! Keep singing and dancing through the week Sarah!
Thank you Patrick! Yes customizable and so easy and filling!
These are gorgeous bowls! Love that chimichurri sauce
Can’t get enough of the chimichurri!
I could see this being served at a restaurant! Love the idea of pairing chimichurri with sweet potato – delish.
Aww thank you Alissa! The chipotle roasted sweet potatoes are so good with the chimichurri.
I love chimichurri, and this looks like a delicious way to enjoy it! I can’t wait, my garden parsley is almost ready!
Emily Kyle recently posted…Crispy Curry Chickpea Salad with Tahini Yogurt Dressing
My parsley is going crazy but my cilantro didn’t explode like the parsley while we were gone so I can’t pick as much as I want.
Holy smokes these look gorgeous! I love the flavor combination here, it sounds perfect for a summer day!
Thank you Liz! Funny you say that I’ve been enjoying it outside while soaking up the beautiful weather.
dixya @food, pleasure, and health
this is going to happen next week!!!
Hope you love it as much as I do!
Love a good buddha bowl and love some chimichurri, so I’m all in on this dish. Yum!
Me too, I could eat buddha bowls daily and chimichurri on everything lately!
What an easy and delicious dinner! And the leftovers would be great for lunch!
I always makes sure to make extra so there are lots of leftovers!!
Julie @ Running in a Skirt
These bowls look so good! I love all the flavor you packed in them.
Julie @ Running in a Skirt recently posted…What to Do & Eat Along South Carolina’s Hammock Coast
Thank you Julie!
1. Best recipe name ever. 2. This one almost looks too good to eat. Almost I said…
Lorie recently posted…Mango Coconut Cashew Bars
Thank you, decided to forget SEO and just go with my creative names usually just on the recipe drafts or in my “to make” list.
Sonali- The Foodie Physician
This buddha bowl looks delicious! And I love that it is so colorful!
Sonali- The Foodie Physician recently posted…Review of Daily Harvest
Thank you Sonali!
Wow these look sooooo good. All my fave flavors! Amd things are just better in bowls.
I love chimichurri sauce! Thanks for the great easy looking recipe. I am going to try it this week on fish
Thank you, hope you enjoy it!
I love all kinds of Buddha Bowls. My daughter-in-law makes a chimichurri sauce and I love it but I’ve never tried making it myself. I need to change that!
Hope you give it a try and enjoy it!
I love that there is so much variety in these bowls! Thanks for sharing!