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 warm herb bowl has become a staple in my kitchen for its hearty flavors and easy preparation.
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.
Save to Pinterest Sharing this dish with my family always brings smiles and warmth to our dinners.
Notes
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
Allergen Information
Contains seeds if using pumpkin sunflower seeds Gluten-free if prepared with gluten-free grains Always check processed ingredients (broth seeds) for potential allergens.
Save to Pinterest 
This warm herb bowl is a delightful way to enjoy seasonal vegetables with simple wholesome ingredients.
Recipe FAQs
- → What vegetables are used in the roasted root blend?
The blend includes carrots, parsnips, sweet potato, and red onion, all seasoned and caramelized to bring out their natural sweetness.
- → Which grains can complement the roasted vegetables?
Quinoa is preferred, but brown rice or millet can also be used based on personal preference.
- → How do thyme and tarragon influence the flavors?
Fresh thyme and tarragon add subtle earthy and anise-like notes that enhance the roasted vegetables' depth.
- → Can this dish be made gluten-free?
Yes, by using gluten-free grains such as quinoa or millet and ensuring vegetable broth contains no gluten.
- → What garnish options add texture to the bowl?
Toasted pumpkin or sunflower seeds provide a crunchy contrast and complement the tender vegetables and grains.
- → Are there suggestions to boost protein content?
Adding chickpeas or lentils to the bowl offers a plant-based protein boost while keeping the dish wholesome.