Warm Salad Bowl with Grains and Vegetables (Print View)

Hearty bowl of roasted vegetables and fluffy grains with warm vinaigrette

# Components:

→ Grains

01 - 1 cup quinoa or brown rice, rinsed
02 - 2 cups water or vegetable broth

→ Roasted Vegetables

03 - 1 medium sweet potato, peeled and cubed
04 - 1 red bell pepper, cut into strips
05 - 1 small red onion, sliced
06 - 1 small zucchini, sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - Salt and pepper to taste

→ Greens

10 - 4 cups baby spinach or kale, stems removed

→ Warm Vinaigrette

11 - 3 tablespoons olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

→ Optional Toppings

17 - 1/4 cup crumbled feta or goat cheese
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
19 - Fresh herbs such as parsley or cilantro, chopped

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato, bell pepper, onion, and zucchini with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread evenly on baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and golden.
03 - Combine quinoa or brown rice and water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 to 20 minutes for quinoa or according to package directions for rice until grains are tender and liquid is absorbed. Fluff with a fork.
04 - In a small pan over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until warm, approximately 1 to 2 minutes.
05 - In a large bowl, toss spinach or kale with half of the warm vinaigrette, allowing the greens to wilt slightly.
06 - Divide cooked grains among four bowls. Top with wilted greens, roasted vegetables, and optional toppings. Drizzle with remaining warm vinaigrette and serve immediately.

# Expert Advice:

01 -
  • It satisfies like a hot meal but keeps you energized instead of sluggish.
  • The warm vinaigrette wilts the greens just enough to make them sweet and tender.
  • You can swap ingredients based on what you have without losing the soul of the dish.
  • It tastes even better the next day when the flavors marry overnight.
02 -
  • Dont skip stirring the vegetables halfway through roasting or the bottoms will char while the tops stay pale.
  • Warm the vinaigrette gently, high heat will make the garlic bitter and the mustard separate.
  • Use vegetable broth instead of water for the grains if you want a deeper, richer flavor throughout the bowl.
03 -
  • Toast your seeds in a dry pan until they smell nutty, it makes a huge difference in flavor.
  • If your greens are tough, massage them with a pinch of salt before adding the vinaigrette to break down the fibers.
  • Make a double batch of the vinaigrette and keep it in the fridge, it works on any grain bowl or roasted vegetable dish.
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