- 2 large carrots
- 2 tsp. paprika
- 2 tsp. cumin
- 1 cup millet
- 1 large tomato
- 1/2 cup corn kernels
- 4 medium green onions
- 2 cups leafy greens (spinach, kale, etc.)
- 2 cloves garlic
- 1 can white beans
- 1 medium lemon
- 1/2 cup olive oil
- 1 tsp. cumin
- 1 pinch salt and pepper, to taste
- Roast carrots: Heat oven to 400 degrees. Peel carrots (if you want) and cut into 1-inch pieces. Toss with a drizzle of olive oil, a pinch of salt and pepper, and paprika and 1 teaspoon cumin. Place on baking pan and roast for 20 minutes or until tender.
- Prepare millet: In a large, dry saucepan, toast raw millet over medium heat for 4-5 minutes or until golden brown and fragrant. Add 2 cups water and a sprinkle of salt and then stir. Bring the liquid to a boil then decrease heat and cover the pot. Simmer about 15 mins, until the grains absorb most of the water. Remove from heat and allow to sit, covered, for about 10 minutes.
- Prep bowl ingredients: Dice tomatoes. Slice corn kernels off the cob, if using fresh corn. Thinly slice green onions. Tear leafy greens into bite-sized pieces. Mince garlic. Drain and rinse beans.
- Make dressing: Add olive oil, lemon juice, minced garlic, 1 teaspoon cumin, salt and pepper to a small bowl or mason jar and shake or whisk until combined.
- Build your bowls! Place cooked millet into bottom of bowls. Pour half the dressing over the millet. Then place tomatoes, corn, scallions, beans, greens, and roasted carrots on top. Drizzle with remaining dressing.
Millet is an ancient seed originally from Africa and Northern China and remains a staple in diets around the world. The seed is high in iron, B vitamins, and calcium. These little yellow seeds are versatile, with a mild corn flavor and quick cooking time! Here we pair it with fresh produce and a quick dressing for a filling, budget-friendly, and delicious meal!
Recipe provided courtesy of East Side Table.
Share this Recipe