Yasodhara Memories: Eggplant Harvest Bowl

By March 29, 2017

I’m a huge fan of roasted vegetables. They’re easy, versatile, flavorful and make for amazing leftovers. You can blend them with chickpeas to make hummus, add them to a salad, eat them plain, or stick them in between 2 slices of gluten-free bread for a quick sandwich. They must have known I was coming, because we ate a lot of roasted veg at Yasodhara ashram, including this eggplant and zucchini grain bowl.        
Yasodhara Memories: Eggplant Harvest Bowl
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup cooked grains and 6 cups roasted vegetables
Fall brings with it a craving for warm grain bowls topped with squash and a touch of coconut oil. This yasodhara inspired bowl hit the spot for me over the weekend!
  • ¼ cup millet, rinsed
  • ¼ cup buckwheat, rinsed
  • 1 cup water
Marinaded veggies
  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1½ teaspoon dried basil
  • 3 tablespoon lemon juice
  • 2 tablespoon apple juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon mustard seed
  • ½ teaspoon dried thyme
  • 4 teaspoon extra virgin coconut oil (optional)
  1. Place all marinaded veggies ingredients in a large bowl. Cover, and place in the fridge for 1 hour (optional – just makes the flavors combine nicely)
  2. Once marinaded, place on a baking sheet lined with parchment or a silicon baking mat. Cook in a preheated oven at 375F for 50 minutes, stirring once.
  3. Meanwhile, combine grains and water in a medium sized saucepan. Cover, bring to a boil, reduce to simmer and allow to cook for 15 minutes. Remove from heat and keep the lid on until ready to use.
  4. Once veggies are ready, portion out rice and place veggies over top. Sprinkle with Herbamare and add an optional 1 teaspoon extra virgin coconut oil to each bowl.
View Nutritional Information (once on page scroll down) We had these bowls for dinner last night and they were a huge success. Kevin had his with chicken and I stirred in a couple tablespoons of  sweet almond spread for good measure. I’d have to say that combining these two yasodhara recipes is right up there with awesome!

This entry was tagged: buckwheat, eggplant, millet, zucchini

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