Coconut Millet Bowls
Ingredients
Roasted Veggies
-
2
tablespoons
Berbere spice
-
2
tablespoons
avocado oil (or other neutral-flavored oil)
-
2
tablespoons
water
-
1 ½
lb
kabocha squash
-
15
oz
canned chickpeas, drained
-
2
large
shallots, peeled and thickly sliced
Millet Recipe
-
1
cup
millet
-
1
cup
coconut milk (not lite!)
-
1 ½
cups
water
-
1
tablespoon
coconut oil
-
¼
teaspoon
turmeric
-
¼
teaspoon
salt
Drizzle Sauce
-
½
cup
coconut cream
-
¼
cup
lime juice
-
1
teaspoon
lime zest
-
¼
teaspoon
sea salt
-
1
teaspoon
honey
-
½
cup
cucumber chunks, peeled and deseeded
-
1
teaspoon
grated fresh ginger
-
½
cup
fresh cilantro, roughly chopped
-
¼
cup
fresh mint leaves, roughly chopped
Bowl additions
-
3
cups
fresh spinach
-
to taste
toasted coconut
Instructions
- Preheat the oven to 400 degrees.
- Mix berbere spice, oil, and water to create a paste and let it hydrate for 10 minutes.
- Reserve ½ cup of the thick cream from the coconut milk.
- In a saucepan, combine the remaining coconut milk, water, turmeric, and salt. Bring to a simmer.
- Add coconut oil and millet, bring to a gentle boil, then reduce to low heat and cover to simmer for 15 minutes.
- Place the squash, shallots, and chickpeas on a sheet pan and coat with the berbere paste. Sprinkle with salt and roast for 30 minutes.
- Blend the reserved coconut cream, lime juice, lime zest, salt, honey, cucumber, and ginger until smooth. Add cilantro and mint and blend briefly.
- Assemble the bowls by dividing the millet among them, topping with roasted veggies, fresh spinach, and drizzle with the sauce. Top with toasted coconut.
Nutrition Facts (estimated)
Servings
4
Calories
641
Total fat
27.2g
Total carbohydrates
75.6g
Total protein
15.6g
Sodium
651.3mg
Cholesterol
0mg
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