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Chimichurri Brown Rice Bowl with Pepitas

Chimichurri Topped Brown Rice Bowl with Pepitas and Chipotle Cauliflower

There's nothing like a brown rice bowl to put you back in balance, especially after a period of holiday excess. This tangy Chimichurri has pepitas for a little more heft, and smoky chipotle laced cauliflower for contrast.
Servings 4
Author Robin Asbell


  • 3 cups cauliflower florets
  • 1 large carrot quartered and chopped
  • 1/2 cup chopped onion
  • 1/2 teaspoon chipotle powder
  • extra virgin olive oil

Chimichurri Sauce

  • 1/2 cup flat leaved parsley
  • 1/2 cup cilantro leaves
  • 4 cloves garlic peeled
  • 1/2 cup pepitas toasted, divided
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon chopped red shallot plus slivers for bowl
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt


  • 4 cups cooked brown rice
  • 16 large pitted kalamata olives chopped
  • 16 pickled peppadew peppers sliced
  • 1 large ripe avocado sliced


  • Preheat the oven to 400 F. Toss the cauliflower, carrot, onion, and chipotle pepper on a sheet pan, salt to taste. Roast for about 10 minutes, until browned in spots. Keep warm.
  • In a blender or food processor, combine the parsley, cilantro, garlic, half the pepitas, and process to mince. If necessary, scrape down and repeat. Add the vinegar, olive oil, shallot, oregano and salt and process to make a chunky paste. Scrape into a small bowl.
  • For each bowl, spread a cup of cooked rice in a wide bowl, and arrange 1/4 of the cauliflower, peppers, olives, avocado and some chopped shallot on top. Drizzle with chimichurri to taste and sprinkle with the remaining toasted pepitas. Serve.