Eggplant Harvest Bowl

Yasodhara Memories: Eggplant Harvest Bowl

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

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!

Yield: 1 cup cooked grains and 6 cups roasted vegetables

Servings: 4 servings

Ingredients

Grains

• 1/4 cup millet, rinsed
• 1/4 cup buckwheat, rinsed
• 1 cup water

Marinaded veggies

• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 1/2 tsp dried basil
• 3 tbsp lemon juice
• 2 tbsp apple juice
• 1 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp mustard seed
• 1/2 tsp dried thyme

• 4 tsp extra virgin coconut oil (optional)

Directions

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 tsp extra virgin coconut oil to each bowl.

calories: 334 | fat: 5g | carbohydrates: 60g | fiber: 15g | sugars: 7g | protein: 15g