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

Millet green goddess bowl recipe
Serves 1 – 2
Total time: 20 minutes
Ingredients:
- 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
Directions:
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