Parsley and Pumpkin Seed Chimichurri and my Big Green Lunch Bowl
Try this Parsley and Pumpkin Seed Chimichurri and my Big Green Lunch Bowl recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 3-4 tablespoons water
- 1/4 cup red cabbage shredded
- 1/2 cup pumpkin seeds soaked for 2 hours, rinsed, and drained
- 1 cup tightly packed parsley (leaves and top parts of st
- 1/2 cup tightly packed arugula
- 1 teaspoon fresh oregano leaves (or 1/2 teaspoon dried oregan
- 1-2 cloves garlic quartered
- 2 cups greens of choice
- 1/2 cup cooked chickpeas (or another legume of choice)
- 2/3 cup cooked buckwheat (or another whole grain of choice
- 3-4 tablespoons parsley and pumpkin seed chimichurri
- 1/2 cup roasted cauliflower (or any roasted vegetable you to roast, i simply tossed a few cups of cauliflower florets with a drizzle of safflower oil and roasted at 400f for 30 minutes)
- 1/4 cup trimmed and steamed green beans
- 10 cucumber slices
- Carbohydrate 4.40746365065579 g
- Cholesterol 0 mg
- Fat 10.9949788977046 g
- Fiber 0.997194458584184 g
- Protein 5.38337500446015 g
- Saturated Fat 2.02191639053201 g
- Serving Size 1 1 /4 cup chimichurri (33g)
- Sodium 6.031631918914 mg
- Sugar 3.41026919207161 g
- Trans Fat 0.466976389267999 g
- Calories 129 calories
To make the chimichurri, put the pumpkin seeds, parsley, arugula, oregano, garlic, and salt into a food processor fitted with the S blade. Pulse to break down the herbs and fully incorporate them with the pumpkin seeds.Add the vinegar and oil. Pulse a few times more. Drizzle in the water with the motor running, until the mixture has reached a desired consistency (you may wish for it to be thinner or thicker--adjust it according to your tastes). Store the chimichurri for up to four days in an airtight container in the fridge.To make the big green lunch bowl, layer your greens into a generous serving bowl. Arrange all other ingredients on top, and serve, adding an extra sprinkle of pumpkin seeds if desired.
