Roasted Veggie Bowl with Shredded Beef and Chimichurri Sauce

subheading: Slow Cooker Shredded Beef ( see full recipe here):

1 cup shredded beef (to plan accordingly, this takes 6 to 8 hours in the slow cooker - you can make it the day of or the day before, and then quickly reheat it before making this bowl)

subheading: Chimichurri Sauce:

1½ cups flat leaf parsley, fresh

2 cups fresh cilantro, stems removed (about 2 handfuls)

⅓ cup extra virgin olive oil

½ medium onion, rough chopped (white or yellow)

3 cloves garlic (or 3 tablespoons minced garlic)

2 tablespoons white vinegar

1 lime, juiced

1½ tablespoons brown sugar

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

subheading: Roasted Brussels Sprouts:

½ pound Brussels sprouts, halved

2 tablespoons extra virgin olive oil

½ teaspoon salt

subheading: Roasted Sweet Potatoes:

1 large sweet potato, washed and diced

2 tablespoons extra virgin olive oil

¼ teaspoon salt

subheading: Cilantro-Lime Cauliflower Rice:

3 cups riced cauliflower (I buy the frozen kind but you can get fresh or frozen)

1 tablespoon extra virgin olive oil

1 teaspoon garlic salt

½ teaspoon onion powder

1 lime, juiced

¼ cup cilantro, finely chopped

subheading: Additional toppings:

queso fresco, crumbled (I love queso fresco so much! It's creamy and salty and much better than cotija in my opinion)

chopped cilantro

fresh lime juice

Directions at plumstreetcollective.com

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