Warm Salad Bowl Wholesome (Printable)

A comforting bowl with warm grains, roasted vegetables, and wilted greens in tangy vinaigrette.

# What You'll 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
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
19 - Fresh herbs such as parsley or cilantro, chopped

# Directions:

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 prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and golden brown.
03 - Combine quinoa or brown rice with water or broth in a saucepan. Bring to boil, reduce heat to low, cover, and simmer 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, minced garlic, salt, and pepper for 1 to 2 minutes until warm.
05 - In a large bowl, toss spinach or kale with half the warm vinaigrette, allowing greens to wilt slightly.
06 - Divide cooked grains among four bowls. Top with wilted greens, roasted vegetables, and optional toppings. Drizzle with remaining warm vinaigrette and serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under an hour, and most of that is hands-off roasting time.
  • The warm vinaigrette is a game changer—it softens the greens without making them mushy and ties every component together with brightness.
  • You can prep vegetables the night before and have lunch ready faster than ordering takeout.
02 -
  • Don't crowd the roasting pan—vegetables need space to caramelize, not steam; I learned this the hard way and got soggy vegetables for two weeks.
  • The warm vinaigrette is essential; cold dressing over hot grains creates a jarring temperature clash that undermines the whole experience.
  • Season the roasted vegetables generously before they hit the oven; adding salt after mutes the flavors they've developed.
03 -
  • Taste your vinaigrette before it goes on the salad—vinegars vary in acidity, so you might need a touch more honey to balance, or another pinch of salt to wake it up.
  • If your greens don't wilt enough from half the vinaigrette, it's okay to use a bit more; wilted greens absorb the dressing rather than letting it pool at the bottom of the bowl.
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