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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.

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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.

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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:

  • 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.
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    Barrett Giampaolo