Description
Celebrate spring with this vibrant, build-your-own grain bowl. Warm grains, roasted seasonal vegetables, crisp greens, and a zesty lemon vinaigrette make a simple yet stunning meal.
Ingredients
Scale
- 1 cup uncooked quinoa or farro (~3 cups cooked)
- 1½ lbs mixed vegetables: asparagus, carrots, zucchini, radishes, bell peppers
- 1 tbsp extra virgin olive oil
- Kosher salt and freshly cracked black pepper
- 2 large handfuls: arugula, baby spinach, or spring mix
- 3 tbsp extra virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & pepper, to taste
- Crumbled feta or goat cheese
- Avocado slices
- Toasted nuts or seeds (almonds, pepitas, sunflower seeds)
- Fresh herbs (parsley, dill, mint)
Instructions
- Preheat oven to 400°F (205°C).
- Chop vegetables into uniform pieces. Toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 20–25 mins until tender and caramelized, tossing halfway.
- For quinoa: Rinse, then cook 1:2 with water for 15 mins.
- For farro: Cook pearled farro for 15–20 mins in water or broth.
- Fluff with a fork; optionally spread on a tray to dry slightly.
- Whisk lemon juice, mustard, and honey/maple syrup. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
- Layer warm grains, fresh greens, and roasted vegetables.
- Drizzle vinaigrette over everything.
- Add optional toppings: cheese, avocado, nuts, herbs.
Notes
- Customize with your favorite seasonal vegetables.
- Use leftovers for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Spring Grain Bowls, Quinoa, Roasted Vegetables, Lemon Vinaigrette