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.
Ingredients
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
Directions
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 sauté until onion is translucent, about 5 minutes. Stir in turmeric and coriander and sauté 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.
