Millet green goddess bowl hearty enough for a multitasker
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.
Millet green goddess bowl recipe
Serves 1 – 2
Total time: 20 minutes
- 1/2 cup uncooked millet
- 1 cup water
- 1/2 tablespoon extra-virgin olive oil
- 1 large garlic clove, minced
- 3/4 cup frozen peas
- 1/2 cup chopped asparagus
- 2 cups baby kale leaves
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/4 cup unsweetened almond milk
- Salt and pepper, to taste
- 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.