Millet Nourish Bowl
A hearty, nutritious bowl with millet, roasted and raw veggies, pumpkin seeds and lemon-tahini sauce.
Servings: 4
Ingredients
- 1 tbsp butter or olive oil
- 1 cup millet
- 2 ½ cups water
- ¾ tsp kosher salt
- 1 lb any root vegetables carrot, squash, beets, turnips, etc.
- 2 tbsp olive oil
- ½ tsp kosher salt
- 1 large leaf kale stem removed, finely sliced crosswise
- 1 medium beet peeled, grated or julienned
- ¼ cup pumpkin seeds
Lemon-Tahini Dressing
- ⅓ cup tahini
- ⅓ cup lemon juice
- 1 large clove garlic minced
- 1 tsp kosher salt
Instructions
- 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.