Herby roasted vegetable grain bowl

Herby roasted vegetable grain bowl

Based on 21 ratings

"This bowl can make use of just about any vegetable and grain you have, so use up things you already have around! Instead of carrots and carrot greens, use mixed beets and beet greens and add other vegetables or use different nuts to your liking. Use rice, millet, farro, or barley instead of the quinoa. It could also be served atop a bed of lettuce, or served as a side with just the roasted vegetables and herby gremolata."

Difficulty

Easy 👌

Preparation

25 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
4
mixed carrots
1
red onion
1
sweet potato
½ head
broccoli
20 g
almonds
90 g
rainbow quinoa
230 ml
water
25 g
carrot greens
1
lemon
1 clove
garlic
5 tbsp
olive oil
olive oil
salt
pepper
MetricImperial

Utensils

oven, baking sheet, cutting board, peeler, knife, fine sieve, pot (small, with lid), fork, bowl (small), fine grater, citrus press

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-cook-aromatic-quinoa

How to cook aromatic quinoa

how-to-cut-broccoli

How to cut broccoli

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal874
Fat62 g
Protein16 g
Carb72 g
  • Step 1/3

    Preheat oven to 215°C/425°F. Transfer almonds to a baking sheet and toast in the oven for approx. 5 min. In the meantime, peel carrots, red onion, and sweet potato, then roughly chop into large chunks. Cut broccoli into small florets. Remove almonds from the oven, set aside. Transfer vegetables to the same baking sheet you toasted the almonds on and drizzle with olive oil, season with salt and pepper, and toss to evenly coat. Roast for approx. 25 min., or until the potatoes and carrots are tender.
    • 20 g almonds
    • 4 mixed carrots
    • 1 red onion
    • 1 sweet potato
    • ½ head broccoli
    • olive oil
    • salt
    • pepper
    • oven
    • baking sheet
    • cutting board
    • peeler
    • knife

    Preheat oven to 215°C/425°F. Transfer almonds to a baking sheet and toast in the oven for approx. 5 min. In the meantime, peel carrots, red onion, and sweet potato, then roughly chop into large chunks. Cut broccoli into small florets. Remove almonds from the oven, set aside. Transfer vegetables to the same baking sheet you toasted the almonds on and drizzle with olive oil, season with salt and pepper, and toss to evenly coat. Roast for approx. 25 min., or until the potatoes and carrots are tender.

  • Step 2/3

    In the meantime, rinse the quinoa under cold water in a sieve. Add water to a small pot and bring to a boil, add a pinch of salt and the rinsed quinoa. Let simmer over medium heat for approx. 15 min., or until the quinoa is cooked. Fluff with a fork and set aside.
    • 90 g rainbow quinoa
    • 230 ml water
    • fine sieve
    • pot (small, with lid)
    • fork

    In the meantime, rinse the quinoa under cold water in a sieve. Add water to a small pot and bring to a boil, add a pinch of salt and the rinsed quinoa. Let simmer over medium heat for approx. 15 min., or until the quinoa is cooked. Fluff with a fork and set aside.

  • Step 3/3

    Roughly chop toasted almonds and transfer them to a small bowl. Use your hands to tightly pack and roll the carrot tops to make them easier to chop, then finely chop and transfer to the bowl with the almonds. Zest and juice lemon and add to the bowl as well. Grate garlic into the bowl then add a little olive oil, season with pepper and a little salt to taste and mix well. To serve, distribute quinoa to serving plates or bowls. Top with roasted vegetables and the carrot top gremolata. Serve and enjoy!
    • 25 g carrot greens
    • 1 lemon
    • 1 clove garlic
    • 5 tbsp olive oil
    • salt
    • pepper
    • bowl (small)
    • fine grater
    • citrus press

    Roughly chop toasted almonds and transfer them to a small bowl. Use your hands to tightly pack and roll the carrot tops to make them easier to chop, then finely chop and transfer to the bowl with the almonds. Zest and juice lemon and add to the bowl as well. Grate garlic into the bowl then add a little olive oil, season with pepper and a little salt to taste and mix well. To serve, distribute quinoa to serving plates or bowls. Top with roasted vegetables and the carrot top gremolata. Serve and enjoy!

  • Enjoy your meal!

    Herby roasted vegetable grain bowl

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