Save to Pinterest 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 recipe quickly became a family favorite because of its simplicity and vibrant flavors that bring warmth to the table.
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
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl , toss carrots , parsnips , sweet potato , and red onion with olive oil , thyme , tarragon , salt , and pepper until well coated.
- Step 3:
- Spread the vegetables in a single layer on the baking sheet. Roast for 35 40 minutes , stirring once halfway , until golden and tender.
- Step 4:
- 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.
- Step 5:
- In a medium bowl , toss baby spinach , arugula , lemon juice , olive oil , salt , and pepper until just wilted.
- Step 6:
- To assemble , divide the cooked quinoa among 4 bowls. Top with roasted vegetables and a handful of dressed greens.
- Step 7:
- Sprinkle with toasted seeds and extra herbs , if desired. Serve warm.
Save to Pinterest This dish always brings smiles at our family dinners especially when served warm on chilly evenings.
Notes
For a vegan protein boost , add chickpeas or lentils to the bowl. Swap root vegetables as desired (e g add beets , turnips , or rutabaga). Drizzle with a yogurt herb sauce or tahini dressing for extra richness.
Required Tools
Baking sheet , mixing bowls , saucepan with lid , knife and cutting board , measuring cups and spoons
Allergen Information
Always check processed ingredients (broth , seeds) for potential allergens.
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Enjoy this warm herb bowl fresh for best flavor and texture it also reheats well for leftovers.
Questions & Answers
- → What vegetables are used in the bowl?
Carrots, parsnips, sweet potato, and red onion are roasted to caramelized perfection, enhancing natural sweetness.
- → Can I substitute the grains used?
Yes, quinoa can be replaced with brown rice or millet depending on preference and availability.
- → How are the herbs incorporated?
Fresh thyme and tarragon are tossed with the vegetables before roasting and can also be added fresh as garnish.
- → What greens complement the roasted vegetables?
A mix of baby spinach and arugula lightly dressed with lemon juice and olive oil provides a fresh and crisp balance.
- → Are toasted seeds necessary?
Toasted pumpkin or sunflower seeds add a satisfying crunch and nutty flavor but are optional based on preference or allergies.
- → Is this dish suitable for specific dietary needs?
Yes, it's vegetarian and can be gluten-free if gluten-free grains are chosen. Vegan protein boosts like chickpeas can be added.