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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.

More: Gluten-free millet tabbouleh

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.

More: Homemade millet-tahini granola

Green Goddess Millet Bowl
Image: Gina Matsoukas/SheKnows

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


  1. 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.
  2. 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.
  3. Make the dressing by whisking together the tahini, lemon juice, honey, almond milk, salt and pepper.
  4. Assemble the bowls with the millet and greens, and then drizzle the tahini dressing on top before serving.

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