Warm Salad Bowl with Grains (Printable)

Hearty bowl with roasted vegetables, grains, and warm dressing for wholesome nourishment.

# Ingredient list:

→ 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

→ Toppings

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

# Step-by-Step Guide:

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 with 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 per package directions for rice until grains are tender and liquid is absorbed. Fluff with a fork.
04 - In a small saucepan over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until just warm, approximately 1 to 2 minutes.
05 - In a large mixing 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 each with wilted greens, roasted vegetables, and optional toppings. Drizzle with remaining warm vinaigrette and serve immediately.

# Expert Advice:

01 -
  • It transforms simple pantry staples into something that tastes intentional and nourishing without feeling fussy.
  • The warm vinaigrette gently wilts the greens, creating a cozy middle ground between salad and comfort food.
  • You can swap nearly any grain or roasted vegetable and it still turns out beautifully.
  • It keeps well for next day lunches and somehow tastes even better after the flavors meld overnight.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the edges touching the pan will burn while the rest stays pale.
  • The vinaigrette should be warm, not hot, or it will turn the greens into mush instead of gently wilting them.
  • If your quinoa tastes bitter, you didn't rinse it well enough, the natural coating needs to be washed away completely.
03 -
  • Toast your seeds in a dry skillet until they smell nutty and start to pop, it only takes three minutes but transforms their flavor completely.
  • If your greens are tough, massage them with a pinch of salt before adding the warm vinaigrette to break down the fibers.
  • Always taste your vinaigrette before drizzling and adjust the honey or vinegar to match your mood, some days I want it tangier, other days sweeter.
Return