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Roasted Vegetable Salad with Chimichurri

Wooden platter filled with Roasted Vegetable Salad & Chimichurri for a healthy plant-based meal

This is an entrée salad if I’ve ever seen one. And it’s what I’ve been noshing on lately for solo-lady dinners and lunches at home.

It makes delicious use of seasonal vegetables, my favorite 5-Minute Macadamia Nut Cheese, and my 10-minute Chimichurri as a dressing! Wowza – that’s a gorgeous plate. Let’s make salad!

Parchment-lined baking sheet with sweet potato, carrot, and potato for making Roasted Vegetable Salad

I’ve been digging roasted vegetables lately because they’re the easiest way to make vegetables tender, delicious, and easier to digest. And even with the roasting time, this remains a 30-minute recipe.

Some of you ask how I work so fast in the kitchen. I suppose I’ve been doing it for a while now, but also, I multitask! While your veggies are roasting, make your dressing. It’s that easy!

Lately, I’ve been throwing whatever roasted vegetables I have on a bed of greens and calling it a meal. Add a little tahini and lemon juice for “dressing.” Or, if you’re feeling fancy, bust out the chimichurri – my new favorite condiment for summer! Not only is it a gorgeous, vibrant green color, but it’s packed with healthy fats, spices, and an extra serving of greens from both parsley and cilantro.

Hello, world’s healthiest dressing (cue waving hand emoji).

Food processor filled with ingredients for making homemade ChimichurriFood processor with freshly blended ChimichurriI hope you guys LOVE this salad! It’s:

Hearty
Flavorful
Veggie-packed
Satisfying
Super healthy
Versatile
& Super delicious

This would make the perfect meal for an easy at-home lunch or quick weeknight dinner. It travels well, so I could also see it being delicious on picnics, hikes, road trips, or even plane trips!

It’s hearty enough to serve two as an entrée (20+ grams protein!). But it would also make a delicious side to meals like my Grillable Veggie Burgers, Zucchini Lasagna, Chickpea Sunflower Sandwich, or Red Lentil Chili.

For more of my favorite salads, check out our Garlicky Kale Salad with Crispy Chickpeas, White Bean Kale Salad with Tahini Dressing, 20-Minute Asian Kale Salad, Sweet Potato Chickpea Salad, Roasted Sweet Potato Avocado Salad, Blissed-Out Thai Salad with Peanut Tempeh, and Thai Kale Salad with Curried Chickpeas.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you cook up. Cheers, friends!

Wood platter with Roasted Vegetable Salad & Chimichurri for a gluten-free healthy meal

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Wood platter filled with Roasted Vegetable Salad drizzled with chimichurri
5 from 32 votes

Roasted Vegetable Salad with Chimichurri

30-minute, colorful roasted vegetable salad over greens with macadamia nut cheese and chimichurri dressing! A satisfying plant-based meal or side!
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Category: Entree, Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

US Customary - Metric

ROASTED VEGETABLES

  • 1 large sweet potato (chopped)
  • 6-7 baby yellow or red potatoes (quartered)
  • 2 whole carrots (halved and chopped)
  • 2 Tbsp melted coconut oil (divided // or sub water)
  • 2 tsp curry powder (divided)
  • 1/2 tsp sea salt (divided)
  • 1 cup chopped broccolini
  • 2 cups chopped red cabbage
  • 1 medium red bell pepper (sliced)

CHIMICHURRI

  • 5 cloves garlic (peeled and crushed)
  • 1 medium serrano or jalapeño pepper (seeds + stems removed // omit if not into spicy food)
  • 1 cup packed cilantro (thick bottom stems cut off)
  • 1 cup packed flat-leaf parsley
  • 3 Tbsp ripe avocado
  • 1/4 tsp salt (plus more to taste)
  • 3 Tbsp lime juice
  • 1 Tbsp maple syrup (or other sweetener of choice)
  • Water to thin (~3 Tbsp or 45 ml as original recipe is written)

SALAD

  • 4 cups hearty greens (spinach, kale, or mustard greens // chopped)
  • 1 medium ripe avocado (chopped)
  • 3 Tbsp hemp seeds
  • fresh herbs (cilantro, parsley, thyme, etc. // optional)
  • 5-7 medium sliced radishes (optional)
  • 1/4 cup Macadamia Nut Cheese (optional)

Instructions

  1. Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper (fewer or more baking sheets if altering batch size).

  2. Add the sweet potato, potato, and carrots to one baking sheet and toss with half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 25 minutes total or until golden brown and tender.

  3. To a separate baking sheet, add broccolini, cabbage, and bell pepper and toss with remaining half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 15-20 minutes total or until golden brown and tender (place in oven once the potatoes have been cooking for 5-10 minutes.

  4. In the meantime, make chimichurri. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, and maple syrup.
  5. Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
  6. Taste and adjust flavor as needed, adding more pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
  7. Transfer to a serving container. Leftovers will keep covered in the refrigerator up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.
  8. Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables. Arrange avocado along the edges, along with radishes and macadamia nut cheese (optional). Sprinkle the top with hemp seeds and serve with dressing on the side. Garnish with herbs if desired.
  9. Keep undressed leftover salad covered in the refrigerator up to 3 days. Eat cold or at room temperature, or reheat on the stovetop (it will cook the greens, so it becomes more of a vegetable scramble).

Notes

*Nutrition information is a rough estimate calculated with all of the dressing.

Nutrition Per Serving (1 of 4)

  • Calories: 434
  • Fat: 19.1g
  • Saturated fat: 7.2g
  • Sodium: 458mg
  • Carbohydrates: 59.5g
  • Fiber: 12.5g
  • Sugar: 9.3g
  • Protein: 11.5g
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80 Comments 30 minutes or less, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Grain-Free, Lunch, Nut-Free, Oil-Free, Recipes, Refined Sugar-Free, Salad, Savory, Sides, Soy-Free, Spring, Summer, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for Shelley BardenShelley Barden says

    December 9, 2019 at 10:55 pm

    I plan on making this for a group of people. I am always hesitant to make dishes with raw garlic because can’t get the taste out of my mouth and worry others might avoid the dish. With the addition of avocado to the chimichirri, does it taper the raw garlic taste?

    Also, was thinking of adding parsnips, turnips and/or brussel sprouts? Any reason any of these wouldn’t work well with these flavors?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 10, 2019 at 10:39 am

      Hi Shelley, you should be able to reduce the garlic and it will still be flavorful! The garlic flavor is noticeable even with the avocado. We think those veggies would work!

      Reply
  2. Avatar for Lisa RLisa R says

    October 15, 2019 at 5:30 pm

    I made this for dinner tonight, the only change was that I left out the jalapeno so my daughter would try it. This is absolutely going into our rotation, my husband and I loved it and it was very hard to not finish it so that we could have leftovers for work lunches tomorrow.

    I could totally see how you could use up any vegetables that are on the out, anything that’s in season, and you can bolster this with some rice or some quinoa to make it more filling. Thank you so much for this recipe! And the chimichurri is amazing!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2019 at 6:45 pm

      Wonderful! Thanks for sharing, Lisa!

      Reply
  3. Avatar for ChelseaChelsea says

    August 19, 2019 at 4:42 pm

    I’m excited to try this! I am allergic to avocado, though ?? do you have a good substitute for the chimichurri? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 19, 2019 at 7:37 pm

      Leave it out!

      Reply
  4. Avatar for Ana UndermanAna Underman says

    July 19, 2019 at 6:10 pm

    I was skeptical about this, because the components seemed so disparate. But when it came together it was PHENOMENAL!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 20, 2019 at 8:55 am

      Yay yay!

      Reply
  5. Avatar for Ashwini VenkateshAshwini Venkatesh says

    July 17, 2019 at 8:51 pm

    Amazing salad. Very filling as well !

    Reply
  6. Avatar for Racquel KellerRacquel Keller says

    July 14, 2019 at 9:07 pm

    It was delicious! It took me about twice the amount of time estimated to make it but still well worth it. I took it to a potluck and someone told me the chimmichurri was the best they ever had!

    Reply
  7. Avatar for TinaTina says

    April 7, 2019 at 7:36 pm

    I think this salad is a ten. It is filling, beautiful and rich. I didn’t feel disappointed at all that this was my main appy and dessert for Sunday dinner. Amazing. I will be serving it at our dinner clubs. Truly awesome!

    Reply
  8. Avatar for ElizabethElizabeth says

    April 2, 2019 at 6:45 pm

    This was pleasantly wonderful, made this for a meat loving friend and he didn’t even notice the lack of protein. Will definitely be making this again and. The chimichurri was especially fabulous!

    Reply
  9. Avatar for MargotMargot says

    March 18, 2019 at 8:09 pm

    I was looking for some meal prep inspiration when I stumbled across this recipe. I made the roasted vegetables and chimichurri with a small portion of baked chicken (we’re plant loving omnivores) it reheated so well, it was amazing to have something in a reheated lunch taste so bright and fresh.

    Reply
  10. Avatar for Antonia KAntonia K says

    November 14, 2018 at 10:48 am

    This chimichurri sauce is on point and perfect for dousing all of my roasted veggies (and even tofu)!
    I appreciate the use of avocado instead of all the oil that’s typically in this sauce. Thanks for another great recipe!

    Reply
  11. Avatar for KatieKatie says

    October 27, 2018 at 3:47 pm

    I made this tonight and thought it was great! As someone who enjoys cooking, I’d say this was a very fun recipe to try (and bonus points that it’s not insanely complicated or time-consuming). It’s pretty, colorful, and healthy! I plan to reheat it at work a few days this week, so I hope it holds up moderately well. I love that it has a big variety of vegetables, fresh greens, and still includes some potatoes and sweet potatoes to make it a little more hearty and filling. Thanks for a great recipe, I’ll definitely be making it again!

    Reply
  12. Avatar for Divya SadhwaniDivya Sadhwani says

    September 23, 2018 at 12:32 am

    Hi it looks really delicious. I’m making it next week for a vegan guest who is also onion and garlic free. Any idea what to substitute the garlic in the chimchurri for? Alternatively was just going to omit it. Thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 24, 2018 at 6:54 pm

      I’d just omit!

      Reply
  13. Avatar for WaterWater says

    September 22, 2018 at 3:18 pm

    Is this intended to be a warm salad? I’m trying to decipher if I should roast the vegetables in advance for guests tonight, or if I should time my cooking so that the vegetables are still warm. Better to have cold roasted veggies on the salad, or warmed from roasting?

    Reply
  14. Avatar for RebekahRebekah says

    August 19, 2018 at 11:19 am

    Yum, this was tasty. I’m especially glad that I used lacinato kale like in your photos. I had leftovers, so I rolled them up in a habanero tortilla for a veggie wrap. Thx Dana <3 <3

    Reply
  15. Avatar for MichelleMichelle says

    August 12, 2018 at 9:47 am

    We made this last night and it was so flavorful and fresh tasting. Served it with the portobello mushroom recipe. TOTALLY DELISH!! THANK YOU!!

    Reply
  16. Avatar for KfuhrKfuhr says

    July 25, 2018 at 6:50 pm

    This is a really easy and delicious dish! The chimichurri sauce is AMAZING. I’ll be doubling the batch next time to use on other things.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 26, 2018 at 9:57 pm

      Glad you enjoyed it!

      Reply
  17. Avatar for Lisa RobertsonLisa Robertson says

    July 22, 2018 at 4:31 pm

    I made this. I used cashews for the “cheese” it’s the first time I’ve made/eaten a nut cheese. I ever let me traditional cheese so I was skeptical. But this is so good and easy to make!
    I’m making the chimchiri sauce with herbs from my garden. I had no cilantro so I’m using a combination of two types of basil and a little bit of mint as well as parsley. I love your recipes and follow you and tag you often. I love to share everything I make. This new vegan adventure is amazing. Thank you for helping me almost daily with recipes

    Reply
  18. Avatar for Mia VillMia Vill says

    July 11, 2018 at 9:47 pm

    I just wanted to thank you for a great dish! I am trying to eat healthier and I like vegetable dishes to be bold and flavorful. This dish certainly hits both points for me. The medley of flavors were both interesting and delightful. I will certainly try other recipes on this site. Thank you Dana.

    Reply
  19. Avatar for Christine WissmannChristine Wissmann says

    July 9, 2018 at 8:41 pm

    We used this sauce to replace a Cooks Illustrated chimichurri recipe. I used 2 Mama’s Lil Pepper Slices rather than jalapeño. No need to keep fresh jalapeños around! Really excellent!

    Reply
  20. Avatar for Elina LiuElina Liu says

    April 7, 2018 at 8:40 am

    This was the best recipe I’ve made in SO LONG!! Everyone left feeling full, delighted and satisfied. And so healthy!

    Reply
  21. Avatar for CoreyCorey says

    March 25, 2018 at 5:38 pm

    I made this tonight and altered it to be oil free as well! The macadamia cheese was unbelievable and my first foray into that style of vegan cheese. The veggies and dressing along with the potatoes all came together beautifully. Served with your creamy asparagus soup! Yum!

    Reply
  22. Avatar for HIllaryHIllary says

    January 25, 2018 at 5:41 pm

    SOOOO good! Omg best salad I’ve had in a long time. I find having a good vegan salad dressing is difficult because I don’t want to use too much oil. But this is perfect and amaaazing! I made it with half a serrano pepper (no stem or seeds) and my mouth is on fire, but I’m not all that good at dealing with spicy foods, so I’m glad I only started with half. I don’t usually cook with hot peppers, but this is amazing, tastes so good!

    Reply
  23. Avatar for RebeccaRebecca says

    January 22, 2018 at 5:14 pm

    Very yummy! So bright and hearty. It’s my favorite roasted veggie dish, so far!

    Reply
  24. Avatar for Joanne BlodgettJoanne Blodgett says

    January 10, 2018 at 1:14 pm

    I loved this one…perfect for salad eating in the cold…I used pistachios, cause that’s what I had and roasted mushrooms and beets to add. I didn’t have Curry, so used garam masala and it was yummy. Thanks so much for helping me to be vegan.

    Reply
  25. Avatar for JaimieJaimie says

    January 1, 2018 at 6:33 pm

    Great recipe, but I agree with a few commenters with the prep time. It also took us about an hour to chop everything.

    Reply
  26. Avatar for JanJan says

    December 4, 2017 at 2:18 pm

    I made this recipe for Thanksgiving for those who don’t eat turkey. It was a hit among them AND the meat eaters. All of those wonderful colors and the incredible array of flavors made this a requested dish now in our family. Thank you!

    Reply
  27. Avatar for MayyaMayya says

    November 27, 2017 at 10:48 am

    I made this and it was amazing! Husband said I could make this for omnivore dinner guests, that’s the highest rating my cooking can get. I didn’t make it with curry as we are still learning about those flavors, but used lots of garlic instead. Still incredible and delicious!

    Reply
  28. Avatar for Kelly KKelly K says

    November 7, 2017 at 6:38 pm

    I made this tonight, and its’ so, so good. I’m always a fan of roasted veggies, but that sauce is amazinggg. It makes the dish. Also, I didn’t have parsley for the chimichurri, so I used raw kale in its place—A+.

    Reply
  29. Avatar for PatriciaPatricia says

    August 26, 2017 at 12:23 pm

    I agree, the Chimichurri sauce was so good. This is a go to sauce. It blended perfectly with the roasted veggies. Big Hit!

    Reply
  30. Avatar for ShezShez says

    August 23, 2017 at 4:54 pm

    I made this for dinner earlier this week and it was a huge hit. However, the chimichurri sauce and the cheese really made my day.

    Today I made the chimichurri sauce with less heat and added about a third of a cup of watercress to bump up the nutrient density, left out the salt and used 3T raw pumpkin seeds instead of avocado as that was all I had. It’s now my go-to salad dressing. It’s absolutely delicious on an Eat-to-live compliant salad.

    Okra is a splendid addition to the salad, btw. I put it into my air fryer at 370 for 15 min and then add it to my salads.

    Thank you for all your wonderful recipes. We have “Minimalist” dinners often and appreciate the work you put into developing recipes and taking your absolutely gorgeous photographs

    Reply
  31. Avatar for JessJess says

    August 19, 2017 at 1:09 pm

    Delicious but took me 3 hours! There is no way you could make this in a half hour.

    Reply
  32. Avatar for FeebyFeeby says

    August 15, 2017 at 5:46 am

    We made this last night. Although it was tasty, we were too angry about the prep time. We were chopping vegetables for an hour. No idea what you were talking about with the 5 minute prep time. It took that long just peeling the potatoes.
    Thanks for the recipe. We’ll make something less time consuming from your blog next time because you do have some great stuff here.

    Reply
  33. Avatar for SophieSophie says

    August 7, 2017 at 8:11 am

    This was so good! This would be great on its own as a meal, but we had it with salmon. The roast veggies and potatoes mixed with the greens were awesome. The chimichurri and macadamia nut cheese were the perfect combo together (I used cashews instead of macadamias). Thanks for another awesome recipe, will be making this again!

    Reply
  34. Avatar for RachaelRachael says

    August 6, 2017 at 4:03 pm

    Beautiful recipe- thank you! I added some beets and paired this with BBQ tofu. Wonderful meal! Thank you Dana ❤️

    Reply
  35. Avatar for Phil langleyPhil langley says

    August 6, 2017 at 4:49 am

    half way through making this and i notice: Add the sweet potato, potato, and carrots

    but not in the ingrdients list:
    ROASTED VEGETABLES

    1 large sweet potato (150 g), chopped
    6-7 baby (600-700 g) baby yellow or red potatoes, quartered
    2 whole carrots (120 g), halved and chopped
    2 Tbsp (30 ml) melted coconut oil, divided (or sub water)
    2 tsp curry powder, divided
    1/2 tsp sea salt, divided
    1 cup (90 g) chopped broccolini
    2 cups (180 g) chopped red cabbage
    1 red bell pepper, sliced (120 g)

    The sauce is excellent though :)

    Reply
    • Avatar for Phil langleyPhil langley says

      August 6, 2017 at 4:50 am

      Omg i saw tomatoes and not potatoes, i am the worst.

      Reply
  36. Avatar for JulieJulie says

    August 3, 2017 at 6:27 pm

    Another excellent recipe!! We paired it with your green chickpea curry for a fabulous vegan dinner. Thank you!

    Reply
  37. Avatar for Amanda DunkleyAmanda Dunkley says

    August 2, 2017 at 6:27 am

    Made this for a lonesome weekday lunch, perked me up to have something so full of flavour and interesting over my normal hummus and veg. Very healthy too, which baby bump and I fully appreciate.

    I’d definitely recommend people make the macademia cheese with it, it’s super creamy and really balances the fresh and spicy chimichurri! Xx

    Reply
  38. Avatar for MeganMegan says

    August 1, 2017 at 2:17 pm

    This is such a great salad! The ingredient ratios and cooking times are just right. I didn’t have red peppers so added a few mushrooms instead. The chimichurri is the perfect dressing for this salad. It came together beautifully in my Vitamix. The leftovers will make awesome packed lunches for work.

    Reply
  39. Avatar for JenniferJennifer says

    August 1, 2017 at 6:46 am

    I made this last night and it was amazing! I didn’t have parsley or curry seasoning so I subbed extra cilantro and some cumin and creole seasoning. So full of flavor. The only mistake I made was deciding on my own to add balsamic to the greens. So unnecessary and distracting from the chimichurri deliciousness.
    I can’t wait until lunch for leftovers.

    Reply
  40. Avatar for JameJame says

    July 31, 2017 at 7:49 pm

    I made this tonight, and like all of your recipes, I loved it. The macadamia cheese was great too, I realized I need a good food processor, the vitamix leaves too much in the bottom that I found hard to scrape out. The constancy of the cheese makes for a perfect spread for crackers etc. So I found a few recipes here that I can add to other meals.

    Thanks Again for the great dinner.

    J-me

    Reply
  41. Avatar for KrisKris says

    July 30, 2017 at 2:33 pm

    Eating the chimichurri on greens and garbanzo beans right now, delish!! Will be having the roasted vegetables and salad with chimichurri M-W for lunch. Thanks Dana for all of your great recipes. I am not vegan or gluten free but find myself believing I could be after making several of your recipes and being amazed at how fantastic they taste and are so easy to make.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 30, 2017 at 8:01 pm

      So kind! Thanks Kris!

      Reply
  42. Avatar for mariannamarianna says

    July 29, 2017 at 9:32 pm

    my wildland firefighting son is vegan, but is having a hard time staying vegan while on fires. he has 2 days off and i served him this tonight, a big hit! thank you.

    Reply
    • Avatar for LivinrsdLivinrsd says

      July 30, 2017 at 1:42 pm

      Marianna i am thinking your son îs struggling when on fires due to options on offer. As a disabled vegan who does not always have the use of my dominant hand I have taken to combining hot and cold foods and really enjoy it. My beloved haș even followed suit. I will top a salad with hot grains, potatoes, soup, chili, beans, noodles…pretty much anything I have. Or if I am not up to warming anything I will just eat everything cold. I find many things, especially all things tomato based are excellent cold. Your son may be faced with animal-centric mealtimes while on fires. Even then I imagine they still might serve potatoes, grains or bread and șome sort of veggies. Even if he haș to keep a ziplock of B12 enhanced nooch in his gear to add. While I am sure it îs a struggle I hope if it îs important to him he îs able to find a way to make it work. Please send my gratitude to your son for doing such a hard but vitally important job.

      Reply
      • Avatar for mariannamarianna says

        July 30, 2017 at 2:22 pm

        yes, his options are limited., and he’s gone anywhere from 2 to 3 weeks at a time. there are vegetarian options. that can translate into tons of bread and cheese. and sugary foods like candy. they have to get up to 6000 calories a day.
        but i’m thinking he’s grateful to be back home and eat as he pleases, vegan. and i indulge him as long as he comes over for dinner.
        i am so thankful for sites like this one that help get me inspired and out of my rut.
        i personally could get my 6000 calories a day in chocolate ;-)

        Reply
  43. Avatar for Cassie Autumn TranCassie Autumn Tran says

    July 29, 2017 at 8:44 pm

    So yummy! I definitely love my roasted vegetables, and I constantly heat my veggies up to make them more flavorful!

    Reply
  44. Avatar for MikaMika says

    July 28, 2017 at 5:29 pm

    The chimichurri looks so good and was amazing! Outstanding job, Dana!

    Reply
  45. Avatar for RanjanaRanjana says

    July 28, 2017 at 4:51 pm

    Perfect weeknight dinner loaded with healthy and colorful veggies. This is going to be a regular in my kitchen now.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:34 pm

      Yay! Thanks for sharing, Ranjana!

      Reply
  46. Avatar for KimKim says

    July 27, 2017 at 10:50 pm

    Made this tonight and it was so satisfying after my workout! The sauce is absolutely amazing. Thank you for another great recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:34 pm

      Lovely, thanks Kim!

      Reply
  47. Avatar for AnnieAnnie says

    July 27, 2017 at 9:44 pm

    Dana–I just love all your recipes and your fresh approach to plant-based eating. I’ve been making your recipes for the last couple weeks (and this whole year really), your favorite green smoothie, your quinoa gado gado, and without fail each one is delicious!! This one is no exception. Keep up the amazing work and hope you had a wonderful birthday :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:34 pm

      So kind! Thanks Annie!

      Reply
  48. Avatar for LittleblackdomicileLittleblackdomicile says

    July 27, 2017 at 9:02 pm

    What a pretty dish this would be on a dinner table! -Laurel

    Reply
  49. Avatar for ConnieConnie says

    July 27, 2017 at 7:52 pm

    Love this recipe except… not a big fan of curry! Any other spice(s) I could use instead??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:33 pm

      Really any spice blend, even a mexican would work: garlic, cumin, chili powder/cayenne, paprika. Or, just salt and pepper and a little cinnamon could be nice!

      Reply
  50. Avatar for CarrieCarrie says

    July 27, 2017 at 7:48 pm

    Your recipes have helped me convince teenage boys to eat vegan. I made chimichurra exactly as written, “cheese” with cashews, roasted veggies on two pans as suggested.
    Healthy, delicious, wonderful.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:33 pm

      Now that’s a compliment! So glad everyone enjoyed it!

      Reply
  51. Avatar for SommerSommer says

    July 27, 2017 at 4:46 pm

    Made this for dinner tonight! It was so good! Loved the mix of cooked and uncooked mixed together and the chimchurri sauce was so good!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:32 pm

      Yay! Thanks for sharing, Sommer! xoxo

      Reply
  52. Avatar for DebDeb says

    July 27, 2017 at 2:58 pm

    This looks amazing. I can’t wait to get it in my belly.

    PS: I’m allergic to cilantro ( but not parsley, I know weird) . Is it okay to just leave it out or do I need to add something to balance the flavors?

    Thanks,

    Deb

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:32 pm

      Yeah! Use all parsley. Or even mint or basil would be nice.

      Reply
  53. Avatar for SheralaSherala says

    July 27, 2017 at 1:15 pm

    What a gorgeous salad! I’ve been making lots of your recipes recently and I can’t wait to make this one. The chimichurri looks so good–oil-free, yet filled with good fats? Outstanding! Thank you, Dana.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:31 pm

      Yes! That was intentional. Hope you enjoy it!

      Reply
  54. Avatar for SarahSarah says

    July 27, 2017 at 12:21 pm

    My boyfriend is allergic to nuts so I often sub with seeds whenever you call for dry nuts or nut flours in recipes (as I’m also gluten free and vegan). The one I’m stuck on is making nut cheeses, would they work with sunflower seeds or pumpkin seeds? I love expanding my protein options and am realllly craving something cheese like :) Thanks again for all of your inspiring recipes and helping to show the world that eating healthy can be quick and tastey!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2017 at 3:31 pm

      Hi Sarah! I haven’t tested them that way, but I’m guessing sunflower seeds or hemp seeds would be your best bet!

      Reply
    • Avatar for AshleyAshley says

      March 17, 2018 at 12:29 pm

      Che artisan is a vegan cheese brand that makes sunflower seed cheeses. They’re awesome!

      Reply
  55. Avatar for Stephanie GreeneStephanie Greene says

    July 27, 2017 at 12:04 pm

    This chimichurri sauce is so good, I’m not even bothering to dream up something to put it on! Thank you SO much!!
    Stephanie

    Reply
  56. Avatar for MinaMina says

    July 27, 2017 at 6:01 am

    I would love to make this chimichurri but I’m not a fan of avocados (I know, a vegan who doesn’t like avocados. I also don’t like mushrooms…..) Anyways, can I sub anything for the avocado, or just leave it out? I pretty much eat a bowl of green/grain/bean/veg every day and am always looking for new dressings/sauces.

    Thanks!
    Mina

    Reply
    • Avatar for ChristianneChristianne says

      July 27, 2017 at 7:28 am

      My husband doesn’t like avocados but loved the chimmichuri sauce! You can’t taste it:)

      Reply
      • Avatar for MinaMina says

        July 27, 2017 at 8:10 am

        Thanks!

        Reply
    • Avatar for NatalieNatalie says

      July 31, 2017 at 4:30 pm

      I am allergic to avocados so I would like to revisit this question and see if there is, in fact, anything I could sub for the avocados in the Chimichurri.

      Reply
    • Avatar for Karen RoesKaren Roes says

      August 13, 2017 at 1:33 am

      Add olive oil instead… ?

      Reply

mb

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