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 for cozy weeknight dinners, perfect for sharing with family.
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
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl toss carrots parsnips sweet potato and red onion with olive oil thyme tarragon salt and pepper until well coated.
- Step 3:
- Spread the vegetables in a single layer on the baking sheet. Roast for 35 40 minutes stirring once halfway until golden and tender.
- Step 4:
- 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.
- Step 5:
- In a medium bowl toss baby spinach arugula lemon juice olive oil salt and pepper until just wilted.
- Step 6:
- To assemble divide the cooked quinoa among 4 bowls. Top with roasted vegetables and a handful of dressed greens.
- Step 7:
- Sprinkle with toasted seeds and extra herbs if desired. Serve warm.
Pin it This recipe always brings the family together around the table for a warm satisfying meal.
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 per serving
Pin it 
A versatile and nutritious meal perfect for any occasion.
Recipe FAQs
- → What vegetables are used in the warm herb bowl?
Carrots, parsnips, sweet potato, and red onion are roasted to bring out their natural sweetness and tenderness.
- → Which grains work best as the base?
Quinoa is recommended for its fluffy texture, but brown rice or millet are also excellent alternatives.
- → How are the herbs incorporated into the dish?
Fresh thyme and tarragon are tossed with the root vegetables before roasting to infuse the dish with aromatic flavors.
- → What greens are included in the salad topping?
Baby spinach and arugula dressed lightly with lemon juice and olive oil provide a fresh, peppery contrast.
- → Can toasted seeds be added for texture?
Yes, toasted pumpkin or sunflower seeds add a pleasant crunch and enhance the overall flavor profile.