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.
I have always enjoyed the harmony between warm roasted veggies and fresh greens in this herb bowl, making it my go-to comfort meal.
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:
- 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.
Save This dish brings comfort and joy especially when shared with family during cooler evenings.
Required Tools
Baking sheet Mixing bowls Saucepan with lid Knife and cutting board Measuring cups and spoons
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
Nutritional Information
Calories: 310 Total Fat: 9 g Carbohydrates: 52 g Protein: 8 g
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This warm herb bowl is a nourishing meal that suits any day of the week.
Recipe FAQs
- → What root vegetables work best in this dish?
Carrots, parsnips, sweet potatoes, and red onions create a flavorful caramelized base. Beets, turnips, or rutabaga can be used as alternatives for variety.
- → Can I substitute the grains used here?
Yes, quinoa works well, but brown rice or millet can be used for a different texture and flavor while keeping the dish gluten-free.
- → How do fresh herbs affect the overall flavor?
Fresh thyme and tarragon add bright, aromatic notes that elevate the earthiness of roasted vegetables and add complexity to the greens.
- → What is the best way to achieve a caramelized texture on vegetables?
Roasting at a high temperature (425°F) with olive oil and stirring halfway ensures even caramelization and tender edges.
- → Are there options to boost protein content in this bowl?
Adding chickpeas or lentils provides an excellent vegan protein boost while complementing the flavors and textures.