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Warming Ayurveda Bowls

Serves 4


    Warming Ayurveda Bowls

    Ayurveda focuses on balance, and there’s no better way to eat in equilibrium than with this warming blend of textures and flavors. Here, roasting brings out the naturally sweet qualities in carrots and asparagus, both served up with warm grains and tamarind-infused chickpeas.


    You Do You

    Bowls are infinitely adaptable. Roast whatever veggies are fresh and in season, change up chickpeas for white beans, and replace grains with cauliflower rice—there’s no wrong way to enjoy a bowl.


    Warming Ayurveda Bowls


    Roasted Vegetables
    • 1 bunch thin carrots, peeled and halved, tops saved for another use
    • 1 lb asparagus, tough ends removed
    • 3 Tbsp extra-virgin olive oil, divided
    • 2 tsp nigella seeds (black onion seeds) or sesame seeds, divided
    • 1/2 tsp salt, divided
    Tamarind Chickpeas
    • 1 Tbsp coconut oil or extra-virgin olive oil
    • 1 small onion or 1/2 large onion, diced
    • 1/2 red Thai chili, minced
    • 1 tsp black mustard seeds
    • 1/2 tsp ground turmeric
    • 1/2 tsp ground coriander
    • 2 - 15 oz cans chickpeas, drained and rinsed
    • 1/2 cup water or vegetable broth
    • 1 Tbsp tamarind paste
    • 1 Tbsp low-sodium tamari
    • 1 Tbsp lemon juice, plus more for serving
    Bowl Assembly
    • 2 cups cooked grains, such as quinoa, rice, or millet
    • 1/2 cup chopped fresh herbs, such as parsley, cilantro, or basil
    • 1/2 cup plain vegan yogurt


    Per serving:

    • calories554
    • protein21g
    • fat21g
    • carbs77g
      • sugar18g
      • fiber19g
    • sodium548mg



    For roasted vegetables, arrange oven racks to accommodate 2 large baking sheets with good airflow. Preheat oven to 375 F. Add carrots to 1 baking sheet and asparagus to the other. Coat vegetables on each tray with 1 1/2 Tbsp olive oil, 1 tsp nigella or sesame seeds, and 1/4 tsp salt. Roast carrots for 10 minutes and then add asparagus to oven. Roast vegetables for a further 10 to 15 minutes, until tender and beginning to caramelize.


    Meanwhile, prepare tamarind chickpeas. Heat oil over medium heat in large high-sided skillet. Add onion, chili, and mustard seeds and sauteu0301 until onion is translucent, about 5 minutes. Stir in turmeric and coriander and sauteu0301 for another minute, until mixture is fragrant. Add chickpeas, water or broth, tamarind paste, and tamari. Bring to a boil, reduce to a simmer, and cook, uncovered, for 10 minutes, mashing chickpeas a touch with the back of your spoon to thicken the stew. Stir in lemon juice.


    To serve, add bed of cooked grains to shallow serving bowls and top with chickpeas, roasted vegetables, herbs, vegan yogurt, and additional lemon juice.


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    This recipe is part of the Ayurvedic Comfort Foods collection.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.