Warm Salad Bowl with Grains

A nourishing, comforting bowl featuring warm grains, roasted vegetables, hearty greens, and a vibrant warm vinaigrette. Perfect for a wholesome lunch or light dinner, this Warm Salad Bowl brings together the best of modern, healthy cuisine with ease and simplicity.

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The beauty of this dish lies in the contrast between the tender, roasted sweet potatoes and the slight wilt of the greens under the warm vinaigrette. It's a satisfying meal that doesn't leave you feeling heavy, making it an ideal choice for a balanced diet.

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 herbs (parsley, cilantro) chopped.

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

For extra protein, try adding roasted chickpeas to the baking sheet alongside the other vegetables. To ensure the vinaigrette is just right, use a small whisk in your pan to emulsify the ingredients perfectly before drizzling.

Varianten und Anpassungen

You can easily swap the quinoa for grains like farro or millet for different textures. For a completely vegan version, omit the cheese toppings. Always check ingredient labels to ensure your choices remain gluten-free if needed.

Serviervorschläge

This warm salad bowl pairs wonderfully with a crisp Sauvignon Blanc or a refreshing herbal iced tea. Serve it immediately after assembly to enjoy the contrast of temperatures.

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Whether enjoyed as a light dinner or prepared for a nourishing lunch, this Warm Salad Bowl is a versatile addition to any recipe rotation, offering a comforting and flavorful way to eat your greens.

Recipe FAQs

→ Can I make this bowl ahead?

Yes, prepare grains and roasted vegetables up to 3 days in advance. Store separately in airtight containers and reheat before assembling with fresh vinaigrette.

→ What grains work best?

Quinoa and brown rice are excellent choices. Farro, millet, or wheat berries also work beautifully. Adjust cooking time according to package directions.

→ Is this suitable for meal prep?

Absolutely. Portion cooked grains, vegetables, and vinaigrette into separate containers for quick assembly throughout the week. Add fresh greens just before serving.

→ How do I store leftovers?

Keep components refrigerated in sealed containers for 3-4 days. Reheat grains and vegetables gently, then toss with fresh vinaigrette and greens.

→ Can I add protein?

Roasted chickpeas, grilled chicken, or baked tofu make excellent protein additions. Simply prepare your chosen protein alongside the vegetables.