Herby roasted vegetable grain bowl

Based on 12 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
25
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

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

Utensils

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

Nutrition per serving

Cal
874
Protein
16 g
Fat
62 g
Carb
72 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
    • mixed carrots
    • red onion
    • 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
    • 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!