Name: Avocado Chimichurri Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Cuisine: Argentinian
Ingredients: 2 cups baby potatoes, quartered; 1 red onion, quartered; 1 cup baby bella mushrooms, halved; 1 red bell pepper, chopped; 2 cups cauliflower florets, fresh or frozen; 1 large zucchini, cut into moons; 1 tsp garlic powder; Sea salt & black pepper, to taste; 2 tsp avocado oil; ¾ cup fresh cilantro or parsley; 2 garlic cloves; 2 tsp red wine vinegar; 1 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; ½ tsp dried oregano; ½ tsp red pepper flakes; Sea salt & black pepper, to taste; 1 ripe avocado, cubed

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This Avocado Chimichurri Roasted Vegetables is a vegan side-dish recipe that will level up any meal. It’s fully customizable, packed with healthy ingredients, & super easy to make!

Avocado Chimichurri Roasted Vegetables in a bowl with a spoon in it, including red onion, zucchini, red bell pepper, baby potatoes, cauliflower florets, and mushrooms on a white marble counter.

Roasted vegetables on their own are great, but when paired with an irresistible topping, such as avocado chimichurri, they’re addictive (in a healthy way).

This vegan side-dish recipe includes baked-to-perfection garlicky roasted veggies & a yummy avocado chimichurri topping. A bonus is that the chimichurri only takes minutes to make, which can be done while the veggies are in the oven.

Without a doubt, this vegan side dish will pair perfectly with any source of protein.

Why You’ll Love This Roasted Vegetable Recipe

Full of Flavor & Loaded with Nutrition: Created with vibrant vegetables & a yummy avocado chimichurri. This side dish will be a staple!
Quick & Easy: It’s so simple to make & it comes together in about 30 minutes.
Great for Meal Prep: This Avocado Chimichurri Roasted Vegetables stores well in the fridge, making it the perfect healthy side dish recipe for meal prep to enjoy throughout the week.

Vegan Avocado Chimichurri Roasted Vegetables in a bowl with a spoon in it, including red onion, zucchini, red bell pepper, baby potatoes, cauliflower florets, and mushrooms on a white marble counter.

Ingredients

Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition.
Organic Red Onion: Any color will do.
Organic Baby Bella Mushrooms: For some extra heartiness & nutrition.
Organic Red Bell Pepper: A great substitute would be organic cherry tomatoes or grape tomatoes.
Organic Cauliflower Florets: Fresh or frozen.
Organic Zucchini: Feel free to use yellow squash if you don’t have a zucchini.
Organic Seasonings: Organic garlic powder, sea salt, & black pepper.
Organic Avocado Chimichurri: Creamy avocado, herbs, garlic, red wine vinegar, red pepper flakes, dried oregano, fresh lemon & extra-virgin olive oil.
Organic Avocado Oil: This is my favorite oil to use while baking because it can withstand high temperatures.

How to Make

Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss with the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Avocado Chimichurri. To a food processor or high-speed blender, add all of the chimichurri ingredients. Blend until the cilantro/parsley is chopped well, stopping to scrape down the sides as needed. The consistency should be chunky, but feel free to add some water, a tablespoon at a time, to blend until desired smoothness. Once you’ve reached your desired consistency, transfer to a bowl & gently stir in the avocado.
Assemble. Divide between bowls with your favorite source of protein & pair with the avocado chimichurri. Enjoy!

Avocado Chimichurri Roasted Vegetables Sheet Pan including red onion, zucchini, red bell pepper, baby potatoes, cauliflower florets, and mushrooms.

Tips for Making this Side Dish Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.
Organic Herbs: Fresh organic cilantro or parsley will work for the chimichurri (I prefer cilantro).

Storing & Reheating

This Avocado Chimichurri Roasted Vegetables is the perfect healthy side dish recipe for leftovers & meal prep!

Storing. Transfer the sheet pan ingredients & chimichurri to separate airtight glass containers. The chimichurri will last up to 2 days, & the sheet pan will last up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the avocado chimichurri.

Avocado Chimichurri Roasted Vegetables Recipe in a bowl with a spoon in it, including red onion, zucchini, red bell pepper, baby potatoes, cauliflower florets, and mushrooms on a white marble counter.

More Healthy Roasted Vegetable Side Dish Recipes

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If you make this Avocado Chimichurri Roasted Vegetables recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

Avocado Chimichurri Roasted Vegetables

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Author: Christin Gillespie
Prep Time: 15
Cook Time: 25
Total Time: 35
Yield: 4-6 1x
Category: Side Dish
Method: Oven
Cuisine: Argentinian
Diet: Vegan

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Description

This Avocado Chimichurri Roasted Vegetables is a vegan side-dish recipe that will level up any meal. It’s fully customizable, packed with healthy ingredients, & super easy to make!This Avocado Chimichurri Roasted Vegetables is a vegan side-dish recipe that will level up any meal. It’s fully customizable, packed with healthy ingredients, & super easy to make!

Ingredients

Scale

Always opt for organic ingredients.

SHEET PAN

2 cups baby potatoes, quartered
1 red onion, quartered
1 cup baby bella mushrooms, halved
1 red bell pepper, chopped
2 cups cauliflower florets, fresh or frozen
1 large zucchini, cut into moons
1 tsp garlic powder
Sea salt & black pepper, to taste
2 tsp avocado oil

AVOCADO CHIMICHURRI

¾ cup fresh cilantro or parsley
2 garlic cloves
2 tsp red wine vinegar
1 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
½ tsp dried oregano
½ tsp red pepper flakes
Sea salt & black pepper, to taste
1 ripe avocado, cubed

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Instructions

Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss with the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Avocado Chimichurri. To a food processor or a high-speed blender, add all of the chimichurri ingredients. Blend until the cilantro/parsley is chopped well, stopping to scrape down the sides as needed. The consistency should be chunky, but feel free to add some water, a tablespoon at a time, to blend until desired smoothness. Once you’ve reached your desired consistency, transfer to a bowl & gently stir in the avocado.
Assemble. Divide between bowls with your favorite source of protein & pair with the avocado chimichurri. Enjoy!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.

Organic Herbs: Fresh organic cilantro or parsley will work for the chimichurri (I prefer cilantro).

Storing & Reheating: Transfer the sheet pan ingredients & chimichurri to separate airtight glass containers. The chimichurri will last up to 2 days, & the sheet pan will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the avocado chimichurri.