Plant-Based Chimichurri Rice Bowl
Yield: 25 rolls
Time: 30 minutes
Ingredients
5 cups white rice, uncooked
5 cups vegetable broth
1 cup tomato sauce
½ cup green onion, finely sliced
1 package Zesty Chimichurri Plant-Based Crumbles
10 cups water
½ cup vegetable oil
Chili roasted corn
Diced tomatoes
Avocado slices
Pickled red onions
Sautéed green beans/haricot verts
Preparation
For the rice:
Combine rice, broth, and tomato sauce in a hotel pan
Cover with plastic wrap, and then foil
Cook in the oven or steamer for 15-20 minutes
Season with salt and pepper and toss with green onions after cooking
For the plant-based chimichurri:
Prepare and cook plant-based chimichurri according to instructions
To assemble:
Put rice mixture in a single serve bowl
Arrange the plant-based chimichurri, chili roasted corn, diced tomatoes, avocado slices, pickled onions, and green beans/haricot verts on top of the rice
