Roasted Root Vegetable and Black Lentil Salad with Chimichurri Sauce
Vegan / Gluten-Free
Today’s recipe for roasted root vegetable and black lentil salad with chimichurri sauce is one of those simple, delicious, crowd-pleasing recipes that’s awesome to have in your back pocket.
The chimichurri sauce, of course, is the main event here. The variation below is quite a bit heavier on the herbs (relative to oil) than most traditional sauces so the herby flavor is nice and pronounced. Garlic; oregano; and a little jalapeno (don’t worry if you don’t like spice, it can be as spicy as you like. You can de-seed it and remove the membranes so the sauce will be very mild–or even omit the jalapeno completely if you’re very averse to spice) give the sauce just the right amount of flavor and punch without getting too complicated. A little red wine vinegar keeps things bright and lively, and a tasty extra virgin olive oil makes it extra satiating and delicious.
For this chimichurri salad, we lavish that sauce all over a bunch of sweet potatoes, carrots, and parsnips (if you’ve never had them, they’re kind of like a cross between carrots and white potatoes–starchy and slightly sweet with a slightly “butter-y” flavor), and give them a nice roast in the oven for super crispy-on-the-outside but tender-on-the-inside veggies. Layer them over a bed of firm, chimichurri coated black lentils for lots of satiating fiber and plant-based protein. Then garnish with a little extra sauce, and you’re done!
Really this recipe is just so simple and so delicious. Every time I make it, I get asked for the recipe. It’s a real gem, and could not be easier.
It’s a super tasty meal all on it’s own. But it’s also great for serving a crowd or as part of a larger salad spread. The servings here are when the salad is used as a main dish. If you’re using it as part of a larger spread, I would halve the serving size (so this recipe would serve 4).
If you’re interested in making a larger batch of chimichurri sauce you can stash in the fridge and use all week, check out a large batch chimichurri post here.
Roasted Root Vegetables in Chimichurri Sauce
Pre-heat the oven to 400 F. Then line a baking tray with parchment paper, and set it aside.
While the oven pre-heats, make the chimichurri sauce. Add chopped parsley and cilantro, garlic, jalapeno, oregano, salt, extra virgin olive oil, and red wine vinegar to a small bowl. Mix very well, then cover the dish and set the sauce aside to let the flavors meld.
Then chop the vegetables (carrots, sweet potatoes, and parsnips) into small 1/2" cubes. Peel the parsnips, but leave the (washed) skins on the sweet potatoes and carrots unless you particularly dislike the skins (they add lots of vitamins and flavor!). Add them to the baking tray, and toss them with 3 Tablespoon of the chimichurri sauce (be sure there is some oil and not only herbs in your Tablespoons) and 1/4 teaspoon salt until the vegetables are well coated. The vegetables should be well-coated in the spiced oil.
Roast the vegetables for 60-70 minutes or until the vegetables are tender enough to be easily pierced with a fork and crispy and slightly browned on the exterior.
While they roast, bring the black lentils to a boil in 3 cups of water and 1/8 tsp salt. Reduce heat, and allow the lentils to simmer for 25-30 minutes or until soft enough to eat but not mushy. Strain off excess water, and toss the lentils with 1 Tablespoon chimichurri sauce.
Spread the black lentils over a serving platter, and top with roasted veggies. Spoon the remainder of chimichurri sauce over the top of the salad. optional garnish with fresh lambs lettuce or pea shoots (some kind of soft baby greens) if desired.
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Serving Size 1/2 recipe (makes two entree-sized salads)
Servings 2
- Amount Per Serving
- Calories 527
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Cholesterol 0mg
- Potassium 1819mg52%
- Total Carbohydrate 89g30%
- Dietary Fiber 25g100%
- Sugars 19g
- Protein 14g29%
- Vitamin A 2253%
- Vitamin C 34%
- Calcium 100%
- Iron 21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pre-heat the oven to 400 F. Then line a baking tray with parchment paper, and set it aside.
While the oven pre-heats, make the chimichurri sauce. Add chopped parsley and cilantro, garlic, jalapeno, oregano, salt, extra virgin olive oil, and red wine vinegar to a small bowl. Mix very well, then cover the dish and set the sauce aside to let the flavors meld.
Then chop the vegetables (carrots, sweet potatoes, and parsnips) into small 1/2" cubes. Peel the parsnips, but leave the (washed) skins on the sweet potatoes and carrots unless you particularly dislike the skins (they add lots of vitamins and flavor!). Add them to the baking tray, and toss them with 3 Tablespoon of the chimichurri sauce (be sure there is some oil and not only herbs in your Tablespoons) and 1/4 teaspoon salt until the vegetables are well coated. The vegetables should be well-coated in the spiced oil.
Roast the vegetables for 60-70 minutes or until the vegetables are tender enough to be easily pierced with a fork and crispy and slightly browned on the exterior.
While they roast, bring the black lentils to a boil in 3 cups of water and 1/8 tsp salt. Reduce heat, and allow the lentils to simmer for 25-30 minutes or until soft enough to eat but not mushy. Strain off excess water, and toss the lentils with 1 Tablespoon chimichurri sauce.
Spread the black lentils over a serving platter, and top with roasted veggies. Spoon the remainder of chimichurri sauce over the top of the salad. optional garnish with fresh lambs lettuce or pea shoots (some kind of soft baby greens) if desired.
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