Chimichurri Summer Vegetable Bowls
The bright, fresh flavors of summer come alive in these chimichurri summer vegetable bowls made with quinoa, corn, roasted bell peppers, and black beans!
Yield: 4 servings
For the chimichurri
  • ½ cup chopped basil
  • 1 cup chopped parsley
  • ½ cup chopped cilantro
  • 2 cloves garlic
  • ¼ cup olive oil
  • 3 tbsp white wine vinegar
  • salt and black pepper, to taste
For the corn
  • 4 ears of corn
  • ⅓ recipe of chimichurri
For the bowls
  • 1½ cups farro
  • 4 red bell peppers, seeded and cut into thin strips
  • 1 tbsp olive oil
  • 1 (15 oz) can black beans, drained and rinsed
  • ⅔ recipe of chimichurri
  1. For the chimichurri, in the bowl of a food processor, pulse together the basil, parsley, and cilantro until minced. Add in the garlic, olive oil, and vinegar. Process until pureed. Season to taste with salt and black pepper.
  2. Heat oven to 400F.
  3. Brush the corn with the chimichurri and wrap each ear of corn in aluminum foil. Place on a baking sheet and roast for 25 minutes. Cut the corn off the ears.
  4. Meanwhile, bring 3 cups of lightly salted water to a boil in a medium pot. Add the farro to the pot and lower to a simmer. Let cook for 10-15 minutes, or until water has evaporated. Remove from the heat.
  5. Arrange the red pepper slices on a foil-lined baking sheet, skin up. Brush with olive oil and sprinkle with salt, to taste. Roast for 20 minutes.
  6. In each of 4 bowls, combine a quarter of the farro, a quarter of the black beans, the kernels from one ear of corn, and a quarter of the roasted bell peppers. Drizzle with remaining chimichurri sauce and serve warm.
Adapted from The Fresh 20
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at