Chimichurri Sauce Cauliflower Rice Buddha Bowl

Easy Chimichurri sauce recipe made with vinegar, parsley, cilantro, and a dash of Cuban oregano. A delicious green sauce that can be canned and saved as a marinade for meat and vegetables. Toss with fresh cauliflower rice and bell peppers for a delicious vegan Buddha bowl!

16 oz. bag of Cauliflower Rice (Trader Joe\'s)
½ cup orange bell peppers, finely chopped
Chimichurri Sauce:
3 garlic cloves
4 cups fresh parsley leaves
1 cup chopped fresh cilantro
1 cup olive oil
? cup vinegar
1 teaspoon lemon zest
¼ cup fresh lemon juice
5 large Cuban Oregano Leaves (or 1 Tablespoon freshly chopped oregano)
¾ teaspoon salt (Himalayan salt)
½ teaspoon fresh ground pepper

Make the Chimichurri Sauce: With a food processor running, drop garlic, olive oil, vinegar, lemon juice. Add the parsley, cilantro, lemon zest, oregano, salt and pepper. Spoon into jars, leaving ½-inch...
See the full directions on my site

Nutritions

Calories
1549

Sodium
555mg
23% DV

Fat
128g
197% DV

Protein
5g
10% DV

Carbs
30g
10% DV

Fiber
10g
42% DV

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Diabetic-Friendly Low-Sodium Dairy-Free Low-Calorie Gluten-Free Vegan Kosher Dinner Low-Fat Sugar Free Puree High-Fiber Low-Carbohydrate Low-Sulfite Vegetarian