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 warm herb bowl quickly became a favorite in my household, especially during chilly evenings when we crave something hearty yet fresh.
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 often brings my family together around the table sharing stories while enjoying the wholesome flavors.
Nutritional Information
Per serving this meal provides 310 calories 9 g total fat 52 g carbohydrates and 8 g protein.
Allergen Information
Contains seeds if using pumpkin or sunflower seeds Gluten-free if prepared with gluten-free grains Always check processed ingredients (broth seeds) for potential allergens.
Required Tools
Baking sheet Mixing bowls Saucepan with lid Knife and cutting board Measuring cups and spoons
Save to Pinterest This warm herb bowl is a delicious and nutritious addition to your meal rotation perfect for any season.
Recipe FAQs
- → What root vegetables work best for roasting?
Carrots, parsnips, sweet potatoes, and red onions are ideal for roasting due to their natural sweetness and ability to caramelize evenly.
- → Can I substitute the grains used in this dish?
Yes, quinoa, brown rice, or millet can be used interchangeably depending on your preference and dietary needs.
- → How do thyme and tarragon enhance the dish?
Fresh thyme and tarragon add aromatic, herbal notes that complement the sweet earthiness of the roasted vegetables.
- → What is the purpose of the lightly dressed greens?
The baby spinach and arugula tossed in lemon juice and olive oil provide a fresh, slightly tangy contrast to the warm roasted components.
- → Are toasted seeds necessary in the bowl?
Toasted pumpkin or sunflower seeds add a crunchy texture and nutty flavor, but they are optional and can be omitted if desired.