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 my go-to for a cozy dinner that feels both nourishing and special, perfect for chilly evenings.
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.
- Prepare 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 to 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.
- 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.
- Add Garnish:
- Sprinkle with toasted seeds and extra herbs if desired. Serve warm.
Save to Pinterest This dish always brings my family together at the table especially on cooler nights when comfort food is a must.
Serving Suggestions
Pair this bowl with a chilled white wine or a crisp sparkling water with lemon for a refreshing complement.
Variations
Swap root vegetables as desired adding beets turnips or rutabaga to change flavors and colors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
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Enjoy this wholesome dish as a nutritious weeknight dinner or a vibrant lunch that delights every time.
Your Questions Answered
- → What vegetables are best for roasting in this bowl?
Carrots, parsnips, sweet potatoes, and red onions work well, providing a sweet and earthy flavor when roasted.
- → Can I use different grains instead of quinoa?
Yes, brown rice or millet are excellent alternatives that pair nicely with the roasted vegetables and greens.
- → How do thyme and tarragon affect the flavor?
Thyme adds earthy, slightly minty notes, while tarragon brings a mild anise flavor, enhancing the overall freshness and depth.
- → What is the purpose of the light green salad topping?
The fresh greens with lemon juice and olive oil add brightness and a crisp contrast to the warm roasted components.
- → Can I add protein to this dish?
Absolutely, incorporating chickpeas or lentils provides a vegan protein boost without altering the dish’s harmony.