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Chimichurri White bean & roastedAsparagus

I wanted to make something quick but different than my usual dinner and I had some asparagus ready to go so I chose this recipe. It was super easy and quick to make plus very delicious!

First I roasted the asparagus chopped into one inch parts drizzled with olive oil and seasoned with salt and pepper. While that was roasting in the oven I started to cook one cup of quinoa on the stove. I used my small sized blender to process the ingredients for the chimichurri sauce.

🌿 4 cloves of garlic, 1/2 tsp dried oregano, 1/4 tsp of red pepper flakes, 1 cup of chopped fresh parsley, 1.5 Tbs rice vinegar, and 4 Tbs olive oil. 🧄

Next I drained the can of white beans and rinsed them. I cooked the beans in a 1/4 cup of water and added the roasted asparagus and chimichurri sauce till heated through.

Overall rating: 9/10 This recipe surprised me how quickly I could make something delicious and healthy! My partner as well was very impressed with the meal saying at first he couldn’t eat it all but in the end ate it all!

@Lemon8 Food #lemon8food #veganrecipes #vegan #simpledinner #quickmeals

2024/12/12 Edited to

Chimichurri is a zesty sauce originally from Argentina, often used to enhance grilled meats but it pairs wonderfully with vegetables as well. For this recipe, the combination of tender roasted asparagus and creamy white beans creates a satisfying dish. The chimichurri sauce, made with fresh parsley, garlic, and spices, brings a burst of flavor that elevates the dish. To start, preheat your oven to 425°F (220°C). Prepare the asparagus by trimming the ends and cutting it into one-inch pieces. Toss the asparagus with olive oil, salt, and pepper, then spread it out on a baking sheet and roast for about 8 minutes until just tender. Meanwhile, you can cook quinoa as a nutritious base. For the chimichurri, in a food processor, blend garlic, fresh parsley, oregano, red pepper flakes, vinegar, and olive oil until smooth. This vibrant sauce adds a fresh kick that complements the softness of the beans. After rinsing and draining your canned white beans, simmer them briefly with water and mix in the roasted asparagus and chimichurri. Stir just until heated through, and serve warm either over quinoa or as a standalone dish. This quick recipe combines nutrition and flavor, making it ideal for busy evenings or when you're looking for something light yet filling. Enjoy your healthy meal that surprises with its ease and delightful taste!

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