Warm Salad Bowl with Grains

This Warm Salad Bowl is a nourishing and comforting meal that combines the heartiness of grains with the caramelized sweetness of roasted vegetables. Perfectly balanced and dressed in a vibrant warm vinaigrette, it is an ideal choice for a wholesome lunch or a light dinner.

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The beauty of this dish lies in the contrast between the warm, fluffy grains and the tender-crisp roasted vegetables, all brought together by a tangy garlic-infused dressing that wilts the greens just enough.

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, chopped fresh 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

For an extra boost of protein, add a can of rinsed chickpeas to the baking sheet and roast them alongside the vegetables until slightly crispy.

Varianten und Anpassungen

You can substitute the grains with farro or millet for variety. To make this dish entirely vegan, simply omit the cheese toppings.

Serviervorschläge

This warm bowl pairs exceptionally well with a crisp Sauvignon Blanc or a refreshing glass of herbal iced tea.

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Whether you are serving it for a cozy weeknight dinner or preparing it for a healthy meal prep option, this Warm Salad Bowl is a vibrant testament to the power of simple, wholesome ingredients.

Questions & Answers

→ Can I make these bowls ahead for meal prep?

Yes, these bowls meal prep beautifully. Cook grains and roast vegetables in advance, storing them separately in airtight containers for up to 4 days. Reheat gently and toss with freshly made vinaigrette when ready to serve.

→ What other grains work well in this bowl?

Farro provides a nutty chew, while millet offers a lighter texture. Freekeh adds great flavor and protein. For quicker options, use pre-cooked farro or wheat berries from the grocery store.

→ How do I prevent the greens from becoming too wilted?

Toss greens with just enough vinaigrette to lightly coat them—about half the total amount. The warmth should gently soften, not cook, the leaves. Kale holds up better than spinach if assembling ahead.

→ Can I add protein to make it more filling?

Roasted chickpeas, crispy tofu cubes, or grilled chicken breast work wonderfully. A fried or poached egg on top adds richness. Even adding a cup of lentils to the grain cooking water boosts protein significantly.

→ What vegetables can I substitute seasonally?

Winter: butternut squash, Brussels sprouts, and parsnips. Spring: asparagus, peas, and radishes. Summer: eggplant, corn, and cherry tomatoes. Fall: beets, carrots, and cauliflower all roast beautifully.

→ Is the vinaigrette served warm essential?

The warmth helps wilt the greens slightly and opens up the garlic and mustard flavors, but room temperature works fine too. Simply whisk all ingredients together without heating if you're short on time.