this week in our kitchen: garam masala root vegetables + chickpeas Buddha bowl with millet

“I think if you follow anyone home, whether they live in Houston or London, and you sit at their dinner table and talk to them about their mother who has cancer or their child who is struggling in school, and their fears about watching their lives go by, I think we’re all the same.” ~Brene Brown

We’ve been on a bit of a buddha-bowl kick this winter. It wasn’t necessarily planned but more a result of experimenting with new grains and a constant craving for roasted root veggies. In case you’re not familiar, a Buddha bowl is basically a grain base topped with veggies, protein, dressing and, often times, some sort of seeds.

This particular dish was actually a mix of three recipes and wasn’t specifically called out as a Buddha bowl, but it had all of the general make-up of one so we’re going with it. Also, I would consider how we followed the recipes a pretty loose interpretation (does this mean we’re improving as cooks?!).

And, while this meal was yummy enough on its own, it was made even more special because it was shared with friends at our dinner table. I hope you enjoy as much as we did.

P.S. I would be remiss if I didn’t call out the giant frickin’ beet we scored from our local grocery store (Sprouts Farmers Market). Seriously, look at that thing (pictured below)!

GARAM MASALA ROOT VEGETABLES + CHICKPEAS BUDDHA BOWL WITH MILLET

Adapted-ish from Eating Well (and also a hodge-podge of other recipes)
Total time: 60 – 90 minutes / Serves 8

The What

Roasted veggies:

• 3 large carrots
• 2 medium parsnips, peeled
• 2 medium beets, peeled (we used one GIANT beet — see picture above)
• 1 medium red onion
• 2 medium sweet potatos
• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons balsamic vinegar
• 1 tablespoon fresh thyme
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper

Grain base:

• 3/4 cup hulled millet*
• 3/4 cup long-grain brown rice
• 3 cups reduced-sodium vegetable broth
• 1 teaspoon curry powder
• 1/4 cup raisins
• 1 tablespoon olive oil
• 1 teaspoon sea salt

Protein + toppings:

• 2 tablespoons coconut oil
• 1 (15 ounce) can chickpeas, rinsed and patted dry
• 1 teaspoon garam masala or Indian curry powder
• 1 teaspoon honey
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 avocado
• Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish

The How

1. Roast veggies: Position two racks in upper and lower thirds of oven; preheat to 425°F. 
2. Cut carrots, parsnips, beets, potatoes, and onions into similar-sized shapes (e.g., cubes, wedges). You should have about 12 cups raw vegetables.
3. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
4. Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
   • To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.
5. Cook grains: In a medium saucepan, bring millet, rice, broth, curry powder, raisins and olive oil to a boil. Cover, reduce heat to a simmer, and cook, stirring occasionally, until tender, 20 to 25 minutes. Stir in salt; set aside at least 5 minutes.
   • Alternate option with InstaPot (which is what we did): Add all ingredients to InstaPot and cook on manual for 25 minutes then manual release pressure.
6. Heat coconut oil in a medium skillet over medium heat. Add chickpeas and cook, stirring, until crispy, 3 to 5 minutes. Stir in garam masala (or curry powder) and cook until fragrant, about 1 minute.
7. Add roasted root vegetables, honey, salt and pepper; cook, stirring often, until heated through, 2 to 4 minutes.
8. Assemble bowl beginning with grain base and then add vegetable mixture. Top with tahini, squeeze of lemon and 1/4 avocado (sliced).
9. Enjoy!