Dreamlight Valley Inspired: Herbal and Nutty

Roast the veggies. Heat oven to 425°F. On a sheet pan, toss sweet potato, zucchini, and red onion with 1 tablespoon olive oil, salt, pepper, and cumin. Roast 20 to 25 minutes, tossing once halfway, until the sweet potato is tender and you have some browned edges.

Cook the grain. While the veggies roast, rinse quinoa and add to a pot with water or broth. Bring to a boil, reduce to a simmer, cover, and cook about 15 minutes (or cook your chosen grain according to package directions). Let stand 5 minutes off heat, then fluff with a fork.

Toast the nuts. In a dry skillet over medium heat, toast chopped nuts (and sesame seeds or pepitas if using) for 3 to 5 minutes, stirring often, until fragrant and lightly browned. If you want the sweet-savory thing, drizzle in maple syrup or honey for the last 30 seconds, stir, then slide onto a plate (or parchment) to cool so it does not glue itself to your pan.

Make the bright herb sauce. In a blender or food processor, combine herbs, garlic, lemon zest, lemon juice, olive oil, yogurt (or tahini), water, salt, and red pepper flakes if using. Blend until smooth and bright green. Add a splash more water if needed to make it drizzle-friendly. Taste and adjust salt and lemon. If you go the tahini route, it may need an extra tablespoon of water and a little more lemon to loosen up.

Wilt the greens. Return the quinoa pot to low heat. Add spinach or kale plus the remaining 1 tablespoon olive oil and stir until just wilted, 30 to 60 seconds. If using chickpeas, stir them in now so they warm through.

Build your bowls. Spoon quinoa and greens into bowls. Pile on roasted veggies. Drizzle with herb sauce like you mean it. Finish with toasted nuts for crunch.

Optional upgrade. Top with a jammy egg, crumbled feta, or a squeeze of extra lemon if you want it louder.