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 dish quickly became a favorite in my household for its ease and delicious blend of fresh herbs and roasted vegetables.
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 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 Bowls:
- 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.
Pin It This recipe brings the family together on chilly evenings as we enjoy the heartiness and fresh herb flavors around the table.
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 such as broth and seeds for potential allergens
Nutritional Information
Calories 310 Total Fat 9 g Carbohydrates 52 g Protein 8 g per serving
Pin It 
This simple but flavorful dish will quickly become a staple in your meal rotation.
Recipe FAQs
- → What root vegetables work best for this bowl?
Carrots, parsnips, sweet potatoes, and red onions bring natural sweetness and hearty texture. You can also add beets, turnips, or rutabaga for variety.
- → Can I substitute the grains used in this bowl?
Yes, quinoa can be swapped with brown rice or millet depending on preference and dietary needs.
- → How do the herbs contribute to the dish?
Fresh thyme and tarragon infuse the vegetables with earthy and slightly licorice notes, enhancing the overall flavor profile.
- → What’s the best method to prepare the greens?
Toss baby spinach and arugula with lemon juice, olive oil, salt, and pepper just until they soften slightly to retain freshness.
- → Are toasted seeds necessary in this bowl?
Toasted pumpkin or sunflower seeds add a satisfying crunch and nutty flavor but can be omitted or replaced based on preference.