Chimichurri Bowls

square crop looking down into a chimichurri bowl with veggies, cheese, salmon and a fork to the left.

5 from 1 vote

These Chimichurri Bowls are so delicious with smoked salmon, edamame, avocado, bulgur, lots of vegetables, and crumbled queso fresco, and they’re all topped off with the best chimichurri sauce. I’ve given measurements, but honestly, when I make these, I never measure the bowl ingredients. Make as many servings as you like.

Course Main Course, Salad

Cuisine American

Keyword Bowls, chimichurri, smoked salmon

Prep Time 30

Cook Time 37

Total Time 1 7

Servings bowl

Calories 595kcal

Author Debi

Ingredients

Sweet potatoes:

1 large sweet potato scrubbed clean
1 tablespoon olive oil or light flavored oil of your choice
½ teaspoon ground cumin
¼ teaspoon salt
Freshly ground pepper

Bulgur:

1 cup uncooked bulgur

Chimichurri:

1 cup fresh parsley
¼ cup fresh cilantro
2 tablespoons fresh oregano
1/3 cup good-quality oil
2 garlic cloves crushed
½ teaspoon ground cumin or ½ teaspoon whole cumin seeds
½ teaspoon salt

Bowls:

2 cups fresh spinach leaves
1 cup arugula
¼ cup cucumber slices
¼ cup shelled edamame
¼ avocado sliced
½ cup roasted sweet potatoes
¼ cup cooked bulgur
1 ounce smoked salmon
1 ounce queso fresco crumbled
2 tablespoons chimichurri

Instructions

Make sweet potatoes

Preheat oven to 400° F.
Cut sweet potato into bite sized pieces, about ½ to 1-inch in size. You want your sweet potato chunks to be roughly uniform in size so they all cook at about the same rate.
1 large sweet potato
Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with oil, sprinkle with cumin, salt, and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.
1 tablespoon olive oil , ½ teaspoon ground cumin, ¼ teaspoon salt, Freshly ground pepper

Make the bulgur

Combine 1 cup bulgur and 2 cups water in a pot. Bring to a boil, cover, reduce heat to a simmer, and cook until tender, about 12 minutes. Drain off any excess liquid and fluff bulgur with a fork.
1 cup uncooked bulgur

Make chimichurri:

Place all chimichurri ingredients in the bowl of a food processor, and pulse, scraping down sides occasionally. Transfer to small serving bowl. Cover, set aside, and let stand at room temperature.
1 cup fresh parsley, ¼ cup fresh cilantro, 2 tablespoons fresh oregano, 1/3 cup good-quality oil, 2 garlic cloves crushed, ½ teaspoon ground cumin , ½ teaspoon salt

Prep the veggies and assemble the bowls

Toss the fresh cleaned spinach leaves and arugula together. Layer on remaining goodies: cucumber slices, edamame, avocado slices, roasted sweet potatoes, cooked bulgur, smoked salmon broken into pieces, crumbled queso fresco, and top with dollops of chimichurri.
½ cup roasted sweet potatoes , ¼ cup cooked bulgur, 2 tablespoons chimichurri , 2 cups fresh spinach leaves, 1 cup arugula, ¼ cup shelled edamame, ¼ avocado, ¼ cup cucumber slices, 1 ounce smoked salmon, 1 ounce queso fresco

Notes

Store roasted sweet potatoes in an airtight container in the fridge for up to 5 days.

Store cooked bulgur in an airtight container in the fridge for up to 5 days.

Store chimichurri in an airtight container in the fridge for up to 5 days.

I like to make the sweet potatoes, grains, and chimichurri and store them separately. Then assemble the bowls as I’m ready to eat.

You can also assemble the bowls completely, cover them tightly, and store in the fridge. I recommend adding the chimichurri right before serving so it doesn’t get soggy or wilted.

Nutrition