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 has become a staple in my kitchen during chilly 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 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 quinoa:
- 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.
- Toss greens:
- In a medium bowl, toss baby spinach, arugula, lemon juice, olive oil, salt, and pepper until just wilted.
- Assemble bowl:
- 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 the family together, especially when shared on a cozy weekend dinner.
Notes
For a vegan protein boost add chickpeas or lentils to the bowl. 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
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 a versatile and satisfying meal perfect for any season.
Recipe FAQs
- → Can I substitute quinoa with other grains?
Yes, brown rice or millet can be used as alternatives to quinoa for a similar texture and flavor profile.
- → How do I keep the vegetables tender but not mushy?
Roast at 425°F for 35–40 minutes, stirring once halfway to ensure even cooking while maintaining tenderness.
- → What fresh herbs complement root vegetables in this dish?
Thyme and tarragon add earthy and slightly sweet notes that enhance the caramelized flavors.
- → Can I make this bowl vegan and gluten-free?
Yes, use gluten-free grains and avoid any non-vegan additions such as yogurt-based sauces to keep it vegan and gluten-free.
- → What is a good way to add extra protein to this meal?
Adding cooked chickpeas or lentils boosts protein and complements the root vegetables and grains nicely.