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 warm herb bowl has become a go-to comfort meal for me during chilly evenings. The combination of thyme and tarragon brings a fresh yet earthy note that my whole family enjoys.
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 3540 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 Bowl:
- Divide the cooked quinoa among 4 bowls. Top with roasted vegetables and a handful of dressed greens.
- Garnish and Serve:
- Sprinkle with toasted seeds and extra herbs if desired. Serve warm.
Pin It This recipe always brings my family together around the table especially on cool fall evenings, sharing stories over a hearty meal.
Nutritional Information
Per serving: 310 calories, 9 g total fat, 52 g carbohydrates, 8 g protein
Allergen Information
Contains seeds if using pumpkin or sunflower seeds. Gluten free if prepared with gluten free grains. Always check processed ingredients for potential allergens.
Required Tools
Baking sheet, mixing bowls, saucepan with lid, knife and cutting board, measuring cups and spoons
Pin It 
This warm herb bowl recipe is simple yet packed with flavor, perfect for any season.
Recipe FAQs
- → Can I use other grains instead of quinoa?
Yes, brown rice or millet work well as alternatives and provide a similar texture and nutty flavor.
- → How do I ensure the root vegetables are perfectly roasted?
Toss the vegetables evenly with olive oil and herbs, then roast at 425°F (220°C) for 35–40 minutes, stirring once halfway for even caramelization.
- → What can I add for extra protein?
Adding chickpeas or lentils boosts protein and complements the earthy flavors of the roots and grains.
- → Can this dish be made gluten-free?
Absolutely, by using gluten-free grains like quinoa or millet and checking that all broths and seeds are gluten-free.
- → What herbs work best for seasoning?
Fresh thyme and tarragon are ideal for this dish, providing aromatic warmth that enhances the roasted vegetables.