Eggplant Harvest Bowl

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.

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!

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