One simple sauce is all it takes to get us gobbling veggies like its our job. We love the recipe below from rainbow food blogger and Our Body Book contributor, Adeline Waugh, for that exact reason: at its core, it's just another (albeit delicious) veggie bowl. Top it off with a tangy, herby chimichurri sauce, and suddenly that pile of plants is the only thing we want to eat all week...
Lately I have become obsessed with chimichurri. This bright green sauce is primarily used in South American cuisine and it’s comprised of nourishing parsley, raw garlic, a little hot pepper and vinegar. I honestly think you could throw this stuff on anything and it would taste good. The sauce is traditionally used to top meat, but let me tell you, it pairs perfectly with some spicy chipotle sweet potato wedges. I’ve developed this kale salad with chimichurri that has quickly become a staple in my lunch life: massaged kale, farro, chipotle sweet potatoes, chimichuri, avocado, radish and pumpkin seeds.
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