Gaucho Grain Bowl
[Vegan, Gluten-Free]

For the Roasted Vegetable Sheet Pan:

• 3 tablespoons avocado oil, divided
• 4 (about 8-ounces) portobello mushroom steaks
• 1 large eggplant, sliced into rings, then quartered
• 1 red bell pepper, chopped
• 1 head of garlic, chopped
• 1 teaspoon smoked paprika
• Zest of 2 lemons
• 2–3 sprigs fresh oregano
• 1 teaspoon liquid smoke
• Salt and pepper, to taste

For the Chimichurri Sauce:

• 1/2 cup red wine vinegar
• 1 teaspoon sea salt
• 3–4 cloves garlic, minced
• 1 shallot, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 2 teaspoons crushed red pepper
• 1 tablespoon capers
• 3/4 cup extra virgin olive oil
• 1/2  cup sun-dried tomatoes, chopped

To Serve:

• 4 cups cooked Emperor’s rice, black rice or wild rice
• Toasted walnuts, chopped
• Fresh herbs such as oregano or basil