These Garam Masala Fall Harvest Bowls celebrate the bold flavors and seasonal abundance of fall. Roasted cauliflower, creamy Japanese eggplant, and hearty chickpeas form the base of this nourishing dish, all warmly spiced with garam masala and caramelized to perfection in a hot oven. A simple lemony yogurt sauce adds brightness and tang, while a handful of juicy pomegranate seeds brings bursts of sweetness and color to every bite. Served over fluffy basmati rice, this bowl is as comforting as it is vibrant—a one-pan meal ideal for cozy weeknights or laid-back dinner parties.
Feel free to swap in other seasonal vegetables such as sweet potato or butternut squash, or serve with naan or quinoa for a twist. Either way, this dish is sure to become a cold-weather favorite.
Garam Masala Fall Harvest Bowls
Serves 4
INGREDIENTS
1 large head cauliflower, chopped into florets
1 large onion (any color), sliced
2 Japanese eggplants, sliced ¾-inch thick
1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons olive oil
1 teaspoon garam masala
1½ teaspoons salt, divided
1 cup plain yogurt
Juice of ½ lemon
Seeds from 1 pomegranate
4 cups cooked basmati rice
DIRECTIONS
Preheat the oven to 475°F. On a large rimmed baking sheet, toss the cauliflower, onion, eggplant and chickpeas with the olive oil, garam masala and 1 teaspoon of salt. Spread in an even layer. Roast for 20–30 minutes, flipping the vegetables halfway through, until golden brown and tender.
Meanwhile, in a small bowl, whisk together the yogurt, lemon juice and remaining ½ teaspoon salt until smooth and creamy.
To serve, divide the rice into bowls and spoon the roasted vegetables over the top. Drizzle with the lemony yogurt sauce and sprinkle with pomegranate seeds. Serve warm.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
