Warm Herb Bowl Roasted Vegetables

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 wholesome dish quickly became a favorite in my home for its warmth and fresh flavors.

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

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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.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

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This recipe brings the family together especially on chilly evenings with warm bowls passed 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 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

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Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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This warm herb bowl is perfect for meal prep and tastes even better the next day.

Recipe FAQs

→ What vegetables are used in the bowl?

Carrots, parsnips, sweet potatoes, and red onions are roasted to caramelized perfection.

→ Which grains are best suited for this dish?

Quinoa is recommended, but brown rice or millet can be used as alternatives.

→ How do thyme and tarragon affect the flavor?

Fresh thyme adds earthy notes while tarragon brings a subtle anise-like brightness, enhancing the roasted vegetables.

→ Can the greens be substituted?

Yes, baby spinach and arugula create a fresh, slightly peppery layer, but other leafy greens can be used based on preference.

→ What optional garnishes add texture?

Toasted pumpkin or sunflower seeds provide a crunchy texture and complement the warm ingredients.

→ Is this suitable for gluten-free diets?

When prepared with gluten-free grains like quinoa, this bowl is gluten-free.