A superfood-filled millet bowl fit for a goddess like you
I find the "bowl" trend kind of funny because I feel like I've been doing bowl meals since, um, forever? With my husband's work schedule, I eat a lot of dinners alone. That usually translates into cooking up incredibly random meals with whatever is sort of defrosted/dying in the fridge, making some rice or other grain and piling everything high into a bowl.
Apparently, for once in my life, I'm in on the cool trend.
This millet green goddess bowl uses a funky, lesser-known grain and a whole bunch of superfood vegetables to create one delicious, vegetarian bowl dinner drizzled in a simple tahini-lemon dressing. Being on trend never tasted so good.
In a small saucepot over high heat, place the millet and water. Bring to a boil, and stir. Reduce the heat to low, cover, and let cook until all the liquid is absorbed, about 15 minutes. Fluff well after cooking.
Meanwhile, into a skillet over medium heat, pour the olive oil. Once the oil is hot, add the garlic, and cook for 1 minute, until fragrant. Add the peas and asparagus, and cook for 3 – 4 minutes, until softened. Add the kale, toss to combine, and cook until wilted, about 1 minute. Turn off the heat, and set aside.
Make the dressing by whisking together the tahini, lemon juice, honey, almond milk, salt and pepper.
Assemble the bowls with the millet and greens, and then drizzle the tahini dressing on top before serving.