Spiced Roasted Carrots with Avocado and Yogurt

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Ingredients

1/4 cup water
1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled if you have the patience, ground will work here as well
1 1/2 teaspoons coriander seeds, toasted and cooled if you have the patience, ground will work here as well
2 teaspoon fresh thyme leaves
1 teaspoon coarse or kosher salt, plus more to taste
Red chile flakes, to taste
Freshly ground black pepper, to taste
4 garlic cloves, minced or pressed
1 tablespoon red wine vinegar
1/4 cup olive oil
3 pounds thin-to-medium carrots, scrubbed, not peeled; mixed colors are prettier here but not essential
2 tablespoons olive oil
2 tablespoons orange juice (from about 1/4 orange)
2 tablespoons lemon juice (from about 1/2 lemon)
1 large or 2 medium firm-ripe avocados, cut in thin slices
Salt and pepper to taste
1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice
1/4 cup plain yogurt
2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds or a mix thereof

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