Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



We love rice for a quick meal because it really is SO easy to make and who doesn't need more quick and easy plant based recipes in thier life?

"Chimichurri" is a wonderful word. Don't believe us? Say it out loud and you'll see! Not only is it a marvellous word, it's a phenomenally tasty sauce.

Super fresh and zingy - a delight for the tastebuds. We decided to match the deliciousness of chimichurri with rice and vegan meat alternative.

This Chimichurri rice bowl is remarkably satisfying both for lunch and dinner. It would even make a great vegan lunch box idea.

Give it a whirl, you won't be disappointed!




  • 1 banana shallot
  • 1 green jalapeno
  • 3 garlic cloves
  • 1 lemon
  • 80ml red wine vinegar
  • 100ml extra virgin olive oil
  • ½ tbsp oregano
  • 50g coriander
  • 25g parsley
  • 1 tsp salt

Rice Bowl

  • 2 tbsp olive oil
  • 1 onion
  • 6 vegan sausages (defrosted)
  • 1 red pepper
  • ½ tsp chilli flakes
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp pepper
  • 2 250g bags microwavable basmati rice
  • Salt to taste

To Serve (suggested and optional)

  • 1 cucumber
  • 4 radishes
  • 1 little gem lettuce
  • 10g coriander
  • 5g parsley
  • 2 jalapeno peppers
  • Spring onions
  • Limes


  1. 1.

    You will need: Microplane | Deep frying pan

    First, make the chimichurri | Peel and finely dice the shallot | Trim, halve, deseed and finely dice the jalapeno | Peel and finely grate the garlic | Cut the lemon in half | Pick the coriander and parsley leaves and finely dice

    Add the shallot, garlic and jalapeno to a small bowl and stir to combine | Squeeze the lemon juice into the bowl, catching any pips with your free hand | Add the red wine vinegar, olive oil and oregano to the bowl and stir to combine | Add the coriander and parsley and stir to combine | Taste the chimichurri and season to perfection with salt and pepper | Set the bowl to one side

    Now, prepare the mince | Crumble the sausage with your fingers into a mince | Peel and finely dice the onion | Trim, halve, core and dice the pepper | Warm the olive oil in a deep frying pan over a medium heat | Add the onion and a pinch of salt to the pan and stir for 4-5 minutes | Add the crumbled sausage to the pan and stir for 4-5 minutes | Add the pepper, chilli flakes, smoked paprika, cumin and black pepper to the pan and stir for 2-3 minutes | Turn the heat right down

    Now, complete the process | Prepare your salad ingredients as you like them | Prepare the rice according to pack instructions | Add the rice to the pan and fold it into the sausage mince | Drizzle the chimichurri over the rice and fold well to combine | Taste the Chimichurri Rice and season to perfection with salt and pepper | Serve the Chimichurri Rice into 4 bowls with the your salad, squeeze over a little lime juice and serve!