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 recipe became a staple in my kitchen thanks to its simplicity and the rich aroma of herbs that fills the home when roasting the vegetables.
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
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss 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 dish always brings my family together especially on chilly evenings when the hearty bowl warms everyone from the inside out.
Required Tools
Baking sheet Mixing bowls Saucepan with lid Knife and cutting board Measuring cups and spoons
Allergen Information
Contains seeds if using pumpkin sunflower seeds Gluten-free if prepared with gluten-free grains Always check processed ingredients (broth seeds) for potential allergens
Nutritional Information
Calories 310 Total Fat 9 g Carbohydrates 52 g Protein 8 g per serving
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This warm herb bowl is perfect for meal prep and tastes even better the next day.
Common Recipe Questions
- → What root vegetables are used in this dish?
Carrots, parsnips, sweet potato, and red onion are roasted with olive oil and herbs to bring out their natural sweetness.
- → How is the quinoa prepared?
The quinoa is rinsed, cooked in vegetable broth or water until fluffy, then fluffed with a fork for a light texture.
- → What herbs flavor this bowl?
Fresh thyme and tarragon are used to infuse the vegetables and grains with aromatic herbal notes.
- → Can I make this dish gluten-free?
Yes, by using gluten-free grains like quinoa or millet and ensuring the broth is gluten-free, this bowl fits a gluten-free diet.
- → What is the purpose of the toasted seeds?
Toasted pumpkin or sunflower seeds add a pleasant crunch and subtle nutty flavor as a garnish.
- → Are there vegan protein options for this bowl?
Adding chickpeas or lentils boosts protein while keeping the dish plant-based and nutritious.