Warm Salad Bowl Grains Vegetables (Printable)

Hearty bowl of roasted vegetables, grains, and wilted greens with warm vinaigrette

# What You Need:

→ 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

# How-To Steps:

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 the 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 according to package directions for rice until grains are tender and liquid is absorbed. Fluff with a fork.
04 - In a small pan over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper until just warm, approximately 1 to 2 minutes.
05 - In a large bowl, toss spinach or kale with half the warm vinaigrette, allowing the greens to wilt slightly.
06 - Divide grains among four bowls. Top each with wilted greens, roasted vegetables, and optional toppings. Drizzle with remaining warm vinaigrette and serve immediately.

# Expert Suggestions:

01 -
  • The warm vinaigrette wilts the greens just enough to make them silky without cooking away their vitality.
  • Everything comes together in under an hour, making this perfect for meal prep without feeling like a chore.
  • It tastes even better the next day, so leftovers actually become more flavorful.
02 -
  • Don't skip spreading the vegetables in a single layer on the baking sheet—crowding them creates steam, and they'll stew instead of roast to golden perfection.
  • The warm vinaigrette is the secret weapon here; room-temperature dressing won't wilt the greens or bring out their sweetness the same way.
03 -
  • If your greens don't soften much from the warm vinaigrette, it means the dressing has cooled—keep it on the stove in a low pan and add it gradually as you assemble.
  • Taste a roasted vegetable right out of the oven before serving; if they lack punch, a pinch of fleur de sel or a squeeze of fresh lemon brings everything into focus.
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