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Millet Nourish Bowl

A hearty, nutritious bowl with millet, roasted and raw veggies, pumpkin seeds and lemon-tahini sauce.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Lunch
Cuisine: Canadian
Servings: 4
Author: Jennifer Pallian BSc, RD


  • 1 tbsp butter or olive oil
  • 1 cup millet
  • 2 1/2 cups water
  • 3/4 tsp kosher salt
  • 1 lb any root vegetables carrot, squash, beets, turnips, etc.
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 large leaf kale stem removed, finely sliced crosswise
  • 1 medium beet peeled, grated or julienned
  • 1/4 cup pumpkin seeds

Lemon-Tahini Dressing

  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1 large clove garlic minced
  • 1 tsp kosher salt


  • Preheat oven to 425ºF. Melt butter in medium saucepan over medium heat.  Add millet and stir to coat.  Cook, stirring, until golden in spots and toasty-smelling.  Add water and salt, stir, cover, and bring to a boil.  Reduce heat to low and simmer until very tender, about 15 minutes.  Remove from heat and let stand 10 minutes before fluffing with a fork.
  • Peel root vegetables and cut into equal size pieces.  Toss with olive oil and salt, then spread in a single layer on a parchment-lined baking sheet and roast until tender and caramelized, about 25 minutes.
  • Whisk together all ingredients for dressing.  Divide millet between 4 bowls and top with roasted vegetables, kale, beet and pumpkin seeds.  Drizzle with dressing and serve.