Save This Warm Salad Bowl is a nourishing and comforting dish that combines the heartiness of warm grains with caramelized roasted vegetables and fresh greens. It is a perfect choice for anyone seeking a wholesome lunch or a light dinner that is both easy to prepare and modern in its approach to healthy eating.
Save The beauty of this bowl lies in the contrast of textures and temperatures. The heat from the freshly cooked quinoa or brown rice and the roasted sweet potatoes gently wilts the baby spinach or kale, while the warm vinaigrette ties every ingredient together with a tangy, slightly sweet finish.
Ingredients
- Grains: 1 cup quinoa or brown rice, rinsed; 2 cups water or vegetable broth
- Roasted Vegetables: 1 medium sweet potato (peeled and cubed), 1 red bell pepper (cut into strips), 1 small red onion (sliced), 1 small zucchini (sliced), 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt and pepper to taste
- Greens: 4 cups baby spinach or kale (stems removed)
- Warm Vinaigrette: 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small garlic clove (minced), salt and pepper to taste
- Toppings (optional): 1/4 cup crumbled feta or goat cheese, 2 tablespoons toasted pumpkin seeds or sunflower seeds, fresh chopped herbs (parsley, cilantro)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- Toss sweet potato, bell pepper, onion, and zucchini with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway, until tender and golden.
- Step 3
- While vegetables roast, combine quinoa (or brown rice) and water (or broth) in a saucepan. Bring to a boil, reduce to low and cover. Cook for 15–20 minutes (quinoa) or according to package directions for rice, until grains are tender and liquid is absorbed. Fluff with a fork.
- Step 4
- For the warm vinaigrette: In a small pan over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper until just warm (1–2 minutes).
- Step 5
- In a large bowl, toss the spinach or kale with half the warm vinaigrette, allowing the greens to wilt slightly.
- Step 6
- To assemble: Divide grains among four bowls. Top with wilted greens, roasted vegetables, and optional toppings. Drizzle with remaining warm vinaigrette. Serve immediately.
Zusatztipps für die Zubereitung
To ensure success, prepare all your tools beforehand, including a baking sheet with parchment paper, a saucepan with a lid, and a small pan for whisking the vinaigrette. Rinsing the grains before cooking is essential for the best flavor and texture.
Varianten und Anpassungen
Feel free to substitute quinoa with farro or millet for variety. For a boost of protein, you can add roasted chickpeas. To make the dish vegan, simply omit the cheese. Please be mindful that the vinaigrette contains mustard and the optional toppings contain dairy.
Serviervorschläge
This warm bowl pairs exceptionally well with a crisp Sauvignon Blanc or a refreshing herbal iced tea. For the best experience, serve the dish immediately while the grains and roasted vegetables are still warm.
Save Each serving of this vibrant bowl provides approximately 390 calories, 9g of protein, and 52g of carbohydrates. It is a satisfying way to enjoy a modern, healthy meal that doesn't compromise on flavor or comfort.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, prepare the grains and roasted vegetables up to 3 days in advance. Store them separately in airtight containers. Reheat gently before assembling, then add fresh greens and warm vinaigrette just before serving.
- → What other grains work well in this bowl?
Farro, millet, bulgur, or barley make excellent substitutions for quinoa or brown rice. Adjust cooking times according to package instructions. Each grain brings a slightly different texture and nuttiness to the bowl.
- → How can I add more protein?
Stir in roasted chickpeas, add grilled chicken or tofu, top with a soft-boiled egg, or increase the cheese portion. Lentils also pair beautifully with these roasted flavors.
- → Can I use different vegetables?
Absolutely. Butternut squash, carrots, Brussels sprouts, or cauliflower roast wonderfully together. Adjust roasting times as needed—denser vegetables may take a few extra minutes to become tender.
- → Is the vinaigrette essential?
The warm vinaigrette helps wilt the greens and brings all the components together with a bright, tangy finish. If preferred, a simple drizzle of high-quality olive oil and lemon juice works too.
- → How do I store leftovers?
Keep grains, vegetables, and dressing in separate containers. Refrigerate for up to 4 days. Reheat grains and vegetables together, then toss with fresh greens and dressing when ready to eat.