Paleo Chimichurri Abundance Bowl

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
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I'm enjoying all of your emails about the new KitchenAid® Pro Line® Series blender. It's been available exclusively at Williams-Sonoma for the last few months, and it's about to hit the shelves at Macy's, Bed Bath & Beyond, and other retailers in the next month. The blender will be available in Europe and Australia in September/October/November.

It's an exciting time in the blender space. Finally, we have style and substance. One of the biggest complaints with high-speed blenders is that they're ugly. Now, we have a gorgeous machine that is matched by superior performance.

Have you seen the Pearl White machine? No other blender company has a matte white metal high-speed blender. There are some plastic ones, but they're not chic and stylish. This one has a die-cast metal base for extra stability, a 10-year warranty, and is utterly stunning. Check it out.

This machine really has taken blending to the next level. Watch my videos and "Tesstimonial" to learn more about all of the reasons why I'm using this blender.

I've also created a ton of delicious recipes. You can find them all at BlendWithKitchenAid.com. Use the hashtag #TheBlendedLife to get all of my recipes and blending tips. Share with me what you're making, too.

I've started a new Facebook Live Series. I'm doing about three videos every week, and you have an opportunity to interact with me and ask questions in real time. I'm mixing up the times so that everybody around the world will get a chance to participate. Don't worry if you miss a live video. All of the videos will stay on facebook under the videos tab, so you can watch them at your leisure, take notes, and save screenshots. You can also see the blender in action, as I'm using it in my kitchen for all of the recipes.

Today I'm sharing one of my go-to dinners! I love jazzing up an otherwise bland bowl of raw, steamed, or roasted veggies with killer sauces, and chimichurri is my favorite. Gosh, is there anything that doesn't go with chimichurri?! What I love about this sauce is that you can throw in whatever fresh herbs you have on hand, zest it up with some lime and lemon juice, spice it up with chiles or red pepper flakes for a s'blended sauce.

I've given a couple of options for this chimichurri. I like to pulse the sauce on low with the variable speed dial and keep the herbs loose for this dish. But, you could blend the sauce on high for a silky smooth consistency if you prefer that. Use the tamper to guide the ingredients through the blades, and the flex-edge spatula helps you scrape down the sides of the container while the machine is running.

Blend in some extra avocado, and this chimichurri makes an epic green goddess dressing for salads! Or, just dip veggie sticks into it for a lunch snack. Any way you want it. Just don't miss making it.

I am totally obsessed with cauliflower rice, and it's a great option for this dish. It keeps the recipe low-carb, and it's more nutritious. I've thrown together my favorite blend of roasted veggies to go with it. But, you could pair this sauce with any veggies you have on hand. Any way you serve it, this dish is a stunner, a winner, and not to be missed.

Leave a comment below and let me know what you think, and any tweaks that you made. Enjoy!

Learn more about the KitchenAid® Pro Line® Series blender.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.

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Paleo Chimichurri Abundance Bowl

Paleo Chimichurri Abundance Bowl

Serves 490 MINS

cauliflower rice

vegetables

  • 1/2 medium red onion, peeled and cut into eighths
  • 2 medium carrots, peeled and diagonally sliced into 1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil, plus more to taste
  • 3/4 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 2 medium zucchinis, diagonally sliced into 1/2-inch pieces
  • 1 (8oz/227g) bunch broccolini (about 12 stalks), trimmed
  • 1/4 cup (12g) finely chopped flat-leaf parsley
  • 1 cup (110g) sauerkraut (optional)
  • 1 medium avocado, peeled, pitted, and sliced
  • 1/4 cup (45g) sliced or slivered almonds

chimichurri sauce (yields 1 1/3 cups (306g))

  • 3/4 cup (180ml) extra-virgin olive oil
  • 1 teaspoon finely grated lime zest, plus more to taste
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons red wine vinegar
  • 4 teaspoons minced garlic (4 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 1 cup (30g) firmly packed basil leaves
  • 1 cup (30g) firmly packed flat-leaf parsley leaves
  • 1/2 cup (15g) firmly packed cilantro leaves
  • 1/2 cup (23g) firmly packed finely chopped chives
  • 1/2 medium avocado, peeled and pitted (optional, see instructions)
  1. Preheat the oven to 400°F (200°C).
  2. Line a large baking sheet with a silicone liner or parchment paper.
  3. To make the cauliflower rice, put the cauliflower florets in a food processor fitted with the S blade and pulse until it has the consistency of couscous. In a large bowl, stir the oil and salt into the cauliflower until well combined. Transfer the “rice” to the prepared baking sheet and bake for about 15 minutes. Remove from the oven, stir with a spatula or wooden spoon, and return to the oven for another 15 to 20 minutes, until the cauliflower begins to brown. Stir through the chopped parsley and set aside, until ready to serve.
  4. Roast the vegetables while the rice is cooking. Line another large baking sheet with a silicone liner or parchment paper. Toss the onion and carrot with 1 tablespoon olive oil and 1/4 teaspoon salt and 1/8 teaspoon of red pepper flakes.
  5. Roast for 15 minutes with the cauliflower rice, then turn when you flip the cauliflower rice, and roast for a further 15 to 20 minutes with the rice.

    Toss the zucchini and broccolini in a bowl with the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon of the salt, and remaining 1/8 teaspoon of the red pepper flakes. Line another large baking sheet with a silicone liner or parchment paper, and arrange the broccolini and zucchini in a single layer.

    Roast for about 20 minutes, until al dente when you return the cauliflower rice, carrots, and onion to the over.

  6. While the vegetables are cooking, make the chimichurri sauce. Throw the olive oil, lime zest, lime juice, lemon juice, red wine vinegar, garlic, salt, and red pepper flakes into your KitchenAid® Pro Line® Series blender and puree on high for 10 to 20 seconds, until the sauce is emulsified and the zest, garlic, and pepper flakes have been completely pulverized. Add the basil, parsley, cilantro, and chives, and pulse on variable speed 4 or 5 for 5 to 10 seconds just to break down the herbs, but keeping the dressing very loose and not completely blended. For a creamy blended dressing, add the avocado, and blast on high for 5 to 10 seconds until smooth and creamy. (This creamy mixture makes a sensational salad dressing.)

  7. To assemble the bowls, divide the cauliflower rice equally among four bowls. Arrange equal portions of the onion, carrot, zucchini, and broccolini around the circumference of each bowl over the “rice.” Place 1/4 cup sauerkraut (if using) on the side of each bowl, then top with 1/4 of the sliced avocado in each bowl, then sprinkle with 1 tablespoon of sliced almonds into each bowl. Drizzle 1/4 cup of the chimichurri over each bowl. Serve immediately, and pass remaining chimichurri at the table.

Watch me make this dish with the KitchenAid® Pro Line® Series blender.
Photo by Trent Lanz; styling by Alicia Buszczak

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