Pin it 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 has become a staple in my home especially during colder months when I 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
- Preheat:
- 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:
- 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:
- Divide the cooked quinoa among 4 bowls. Top with roasted vegetables and a handful of dressed greens.
- Garnish:
- Sprinkle with toasted seeds and extra herbs if desired. Serve warm.
Pin it This dish always brings my family together around the table enjoying its comforting yet fresh flavors.
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
Pin it 
This warm herb bowl is perfect for any season bringing comfort and nutrition in every bite.
Recipe FAQs
- → What vegetables are best for roasting in this bowl?
Carrots, parsnips, sweet potatoes, and red onions are ideal as they caramelize well and develop a rich, sweet flavor when roasted.
- → Can I substitute quinoa with other grains?
Yes, brown rice or millet work great as alternatives, providing a similar texture and neutral base to balance the herbs and vegetables.
- → How does fresh thyme and tarragon enhance the dish?
These herbs impart an aromatic, slightly earthy quality that complements the natural sweetness of the root vegetables and adds complexity.
- → What is the purpose of the light green salad topping?
The dressed greens add freshness and acidity, balancing the warmth and earthiness of the roasted vegetables and grains.
- → Are toasted seeds necessary for this dish?
They are optional, but toasted pumpkin or sunflower seeds add a pleasant crunch and a subtle nutty flavor, enhancing texture variety.
- → How can I increase the protein content of this bowl?
Adding chickpeas or lentils boosts protein while maintaining the plant-based and gluten-free nature of the dish.