Chimichurri Kale Bowl

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 & pumpkin seeds.


Chimichurri Kale Bowl


• 2 big handfuls of kale (about 2 cups) I used dino kale in these photos • 1/2 lemon juiced
• 1 tsp apple cider vinegar
• 2 tsp olive oil
• 1 tsp sea salt

Wash and chop your kale. Pour lemon juice, oil, salt and vinegar over your chopped kale and massaged with your hands to allow the kale to break down and become softer for eating, let sit for a few minutes)


This recipe is for a larger batch, I like to make a bunch and store them in the fridge so they’re ready to go anytime I want to put together this bowl!

Preheat oven to 400 degrees F. Wash and dry 3 sweet potatoes. Cut the potatoes into large wedges with the skin still on, I find that roasting sweet potatoes with the skin still on give you a crispier wedge. Toss the wedges in 1 tbsp of avocado oil (or another safe high heat oil), 1/2 tsp of sea salt, 1 tsp garlic powder and 2 tsp of ground chipotle pepper. Roast for about 20 minutes on a parchment lined baking sheet. Store in an airtight container in the refrigerator.



Disclaimer: I don’t know if this is the most authentic recipe but this is how I’ve adapted the traditional recipe to fit my preferences.

• 1 bunch of parsley ( I like to include most of the stems, because why not!)
• 1/2 cup olive oil
• 1/3 cup white wine vinegar
• 4 garlic cloves
• 1/2 a jalapeño or red chili pepper (can sub with 2 tsp red pepper flakes)
• dash of dried or fresh oregano (optional)
• healthy sprinkle of sea salt and freshly ground black pepper

Using a chopper or food processor, process the parsley with half of the olive oil, the vinegar, garlic, jalapeño, salt and pepper. Pour into a bowl and then mix in the rest of the olive oil.


• 1/2 cup cooked farro
• 1 radish (sliced)
• 1/2 an avocado
• handful of pumpkin seeds

Add these ingredients to your bowl and enjoy!


Hawaiian Poke Bowls

Sweet Potato Breakfast Bowl

Cleansing Honey Lemon Quinoa Bowl

Adeline Waugh is the creator of Vibrant&Pure Wellness, a website and Instagram account which strives to exemplify the notion that healthy food never has to be boring. She is currently studying to become a certified holistic nutrition practitioner and loving the wealth of knowledge she gets to learn every day. Vibrant&Pure’s motto is, ‘Vibrantly beautiful meals with ingredients nothing less than pure’. Her goal is to show people that cutting out things that seem impossible to live without (i.e. wheat, dairy, and refined sugar) doesn’t have to mean deprivation. Connect with her on Vibrant&Pure, InstagramTwitter, and Pinterest.