Preheat over to 400 degrees. Line a baking sheet with aluminum foil and set aside. Combine cumin, coriander, thyme leaves, salt, pepper, red chile, red wine vinegar and olive oil in a large bowl. Halve or keep carrots them whole. Place carrots in bowl and mix to coat them with spice paste.

Place carrots on baking sheet and cover tightly with foil. Bake for 25 minutes, then remove foil from top and bake for another 35 minutes, until carrots are slightly browned and tender throughout. While carrots roast, whisk together olive oil, lemon juice, salt and pepper to make a simple vinaigrette. When carrots are done, drizzle this mixture over them, and top with sliced avocado and sprouts. Spoon yogurt over the top and sprinkle with your toasted seed of choice. Serve immediately.