Roasted Veggie Bowl with Shredded Beef and Chimichurri Sauce
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This Roasted Veggie Bowl with Shredded Beef and Chimichurri Sauce has nourishing roasted veggies, savory shredded beef & the best chimichurri. The salty shredded beef with the savory veggies and the sweet potatoes, with the bright and fresh flavor of the chimichurri sauce is such a satisfying combo. I love this bowl.
When we have a roast on Sunday, I love to make extra meat and roasted veggies (I love these simple roasted Brussels sprouts), then use them in a big veggie bowl the next day. When most of the ingredients are already made, it comes together really easily. There are a lot of ingredients, but prepping ahead of time makes this much quicker.
Be sure to make the chimichurri sauce several hours or a day ahead of time. It really allows all the flavors to come together – and this chimichurri sauce is so flavorful I could drink it!! It’s basically a puree of cilantro, parsley, garlic, onions, and lime juice. (I also love this chimichurri sauce on my steak tacos here.)
Also, if you can, make the meat and roasted veggies the day before. Then just reheat them, cook up the cauliflower rice, and build your bowl!
The best part about this meal is all the ingredients are gut friendly and packed with nutrients:
- cilantro-lime cauliflower rice
- roasted Brussels sprouts
- roasted sweet potatoes
- shredded beef
- queso fresco cheese
- cilantro
- chimichurri
I’ve mentioned this before, but I love bowls or salads that have warm roasted veggies in them – there’s something so hearty and filling about them. I love this Roasted Veggie Bowl with Shredded Beef and Chimichurri Sauce because it’s very healthy but feels so filling and satisfying.
Roasted Veggie Bowl with Shredded Beef and Chimichurri Sauce
Ingredients
Slow Cooker Shredded Beef (see full recipe here)
- 1 cup shredded beef (to plan accordingly, this takes 6-8 hours in the slow cooker – you can make it the day of or the day before, and then quickly reheat it before making this bowl)
Chimichurri Sauce
- 1½ cups flat leaf parsley, fresh
- 2 cups fresh cilantro, stems removed (about 2 handfuls)
- 1/3 cup extra virgin olive oil
- 1/2 medium onion, rough chopped (white or yellow)
- 3 cloves garlic (or 3 tablespoons minced garlic)
- 2 tablespoons white vinegar
- 1 lime, juiced
- 1½ tablespoons brown sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Roasted Brussels Sprouts
- 1/2 pound Brussels sprouts, halved
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
Roasted Sweet Potatoes
- 1 large sweet potato, washed and diced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
Cilantro-Lime Cauliflower Rice
- 3 cups riced cauliflower (I buy the frozen kind but you can get fresh or frozen)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 lime, juiced
- 1/4 cup cilantro, finely chopped
Additional toppings
- queso fresco, crumbled (I love queso fresco so much! It's creamy and salty and much better than cotija in my opinion)
- chopped cilantro
- fresh lime juice
Instructions
Slow Cooker Shredded Beef
- Start by making the slow cooked shredded beef. Once it's cooked for 6-8 hours on high, and so tender that it falls apart, shred it, cover and set aside (or store overnight in the fridge in an airtight container).
Chimichurri Sauce
- Next make the chimichurri sauce. This should be done at least several hours before eating it, but can also be made 1-2 days ahead of time. It really takes a couple hours in the fridge for all the flavors to come together.
- To make the sauce, blend all ingredients in a high-speed blender until well combined. If you like it a little less smooth, blend for less time. I like a little texture to it. Put it in an airtight container in the fridge for 3 hours up to 2 days.
Roasted Veggies
- Roast the veggies at the same time but on separate pans, as they may need different cooking times depending on how thick they are cut.
- Preheat oven to 425°F.Line a large rimmed baking sheet with parchment paper and set aside.
- Cut Brussel sprouts, by first cutting off the bottom edge, then slicing in half lengthwise, from the flat edge to the top.Cut sweet potatoes into 1/2 inch pieces.
- Arrange cut Brussels sprouts on one parchment-lined baking sheet, in a single layer.Arrange the sweet potatoes on another parchment-lined baking sheet, in a single layer.
- Drizzle with olive oil then toss with your hands (or 2 large spoons) to coat evenly.Once evenly coated, sprinkle the salt generously over the top. I love flaked sea salt for this recipe.
- Bake in the preheated oven for 20-30 minutes, until the Brussels sprouts are lightly charred, and a fork goes through them easily. And until the sweet potatoes are crispy on the edges and soft on the inside.Watch them closely at the end to ensure they don't burn.
Cilantro-Lime Cauliflower Rice
- Heat a nonstick skillet pan to medium-high heat.
- Add riced cauliflower rice and olive oil. Heat for 5-6 minutes, stirring frequently, until cooked through.
- Add fresh lime juice, garlic salt, and onion powder and mix well, cooking for 2-3 more minutes until some spots are lightly browning.
- Once lightly browning, remove from heat and add in diced cilantro. Mix well.
Assembling Bowls
- Begin by adding the cauliflower rice, then the roasted veggies, and then the shredded beef.
- Top with a generous amount of chimichurri sauce, crumbled queso fresco, and more fresh cilatnro. Enjoy!
Let me know if you make this Roasted Veggie Bowl with Shredded Beef and Chimichurri Sauce. And be sure to tag me @plumstreetcollective if you make it – I hope you love it as much a I do!
