Save A comforting bowl of caramelized root vegetables and fluffy grains, infused with fresh thyme and tarragon, topped with a light green salad for a perfect balance of warmth and freshness.
This warm herb bowl quickly became a favorite in our household thanks to its easy preparation and delicious flavor.
Ingredients
- Root Vegetables: 2 medium carrots peeled and cut into 1 inch chunks, 2 parsnips peeled and cut into 1 inch chunks, 1 small sweet potato peeled and cubed, 1 small red onion cut into wedges, 2 tbsp olive oil, 1 ½ tsp fresh thyme leaves (or ½ tsp dried thyme), 1 tsp fresh tarragon chopped (or ¼ tsp dried tarragon), ½ tsp sea salt, ¼ tsp freshly ground black pepper
- Grains: 1 cup quinoa (or brown rice or millet), 2 cups vegetable broth or water
- Light Greens: 2 cups baby spinach or mixed greens, 1 cup arugula, 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, Pinch of salt and pepper
- Garnish: 2 tbsp toasted pumpkin seeds or sunflower seeds (optional), Additional fresh herbs (thyme tarragon) for serving
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Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C) Line a large baking sheet with parchment paper.
- Prepare vegetables:
- In a large bowl toss carrots parsnips sweet potato and red onion with olive oil thyme tarragon salt and pepper until well coated.
- Roast vegetables:
- Spread the vegetables in a single layer on the baking sheet Roast for 35 40 minutes stirring once halfway until golden and tender.
- Cook grains:
- Meanwhile rinse the quinoa thoroughly In a medium saucepan combine quinoa and vegetable broth Bring to a boil reduce heat cover and simmer for 15 minutes or until liquid is absorbed Remove from heat and let stand covered for 5 minutes Fluff with a fork.
- Prepare greens:
- In a medium bowl toss baby spinach arugula lemon juice olive oil salt and pepper until just wilted.
- Assemble bowls:
- Divide the cooked quinoa among 4 bowls Top with roasted vegetables and a handful of dressed greens.
- Garnish and serve:
- Sprinkle with toasted seeds and extra herbs if desired Serve warm.
Save This recipe is perfect for cozy family dinners where everyone enjoys a healthy and hearty meal together.
Optional Variations
Try adding roasted beets or sweet potatoes for a sweeter flavor or swap quinoa with millet for a different texture.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days Reheat gently before serving.
Serving Suggestions
Pair this bowl with a side of crusty bread or a light soup for a complete meal.
Save A simple yet flavorful dish that brings warmth and freshness to your table every time.
Your Questions Answered
- → What vegetables are best for roasting in this bowl?
Carrots, parsnips, sweet potatoes, and red onions are ideal for roasting, offering natural sweetness and tenderness when cooked.
- → Can I use grains other than quinoa?
Yes, brown rice or millet can be used as alternatives to quinoa for a similar texture and flavor.
- → How do fresh herbs enhance the flavor?
Fresh thyme and tarragon infuse the vegetables with aromatic, earthy notes that complement the natural sweetness of the roots.
- → What is the purpose of the light green salad topping?
The baby spinach and arugula salad adds brightness and a fresh contrast to the warm roasted elements.
- → Are toasted seeds necessary for this dish?
Toasted pumpkin or sunflower seeds add a crunchy texture and nutty flavor but can be omitted if preferred.
