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 recipe has been a staple in my home for quick weeknight dinners that feel rustic yet refined.
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
- Toss 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 to Pinterest My family gathers happily around this bowl especially on chilly evenings savoring the hearty flavors.
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 herb bowl is perfect for meal prep and makes a nourishing lunch or dinner.
Recipe FAQs
- → What vegetables are used in the roasted mix?
Carrots, parsnips, sweet potatoes, and red onions are roasted to caramelized perfection for a rich flavor.
- → Which grains work best in this bowl?
Quinoa is recommended, but brown rice or millet can be used as alternatives depending on preference.
- → How are fresh herbs incorporated into the dish?
Thyme and tarragon are mixed with the vegetables before roasting and also sprinkled as garnish to enhance aroma and taste.
- → Can this dish be made gluten-free?
Yes, using gluten-free grains like quinoa or millet ensures the bowl remains gluten-free.
- → What adds crunch and extra flavor to the bowl?
Toasted pumpkin or sunflower seeds provide a satisfying crunch and complement the fresh herbs.
- → Are there suggested variations for protein boost?
Adding chickpeas or lentils enhances protein content without altering the warm, fresh balance of flavors.