Coconut Millet Bowls
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Feasting at Home · by Tonia Schemmel | Feasting at Home★ 5.0

Coconut Millet Bowls

NUTRITION · PER SERVING50M COOK
CAL 44%·PRO 39%
CARBS 91G42% OF CAL
19G FIBER0G ADDED0G INTRINSIC54G OTHER18G TOTAL SUGAR
FAT 52G53% OF CAL
36G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan grain bowl with millet topped with berbere-spiced roasted squash, chickpeas, and spinach dressed with coconut lime mint sauce. It's aromatic and full of plant-based protein. A vibrant, flavorful meal.

mainethiopiangrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons Berbere spice
  • 2 tablespoons avocado oil (or other neutral-flavored oil)
  • 2 tablespoons water
  • 1 1/2 lb kabocha squash 3/4 ” slices (substitute yams, butternut or delicata)
  • 15 oz can chickpeas, drained or 1 1/2 cups cooked
  • 2 large shallots, peeled and thickly sliced (I cut in half and then cut each half in thirds)
  • 1 cup millet
  • 1 cup from a 1 15 oz can coconut milk (not lite!) divided, see instructions
  • 1 1/2 cups water
  • 1 tablespoon coconut oil
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/2 cup coconut cream (from the divided can)
  • 1/4 cup lime juice (1-2 limes worth)
  • zest of one lime (about 1 teaspoon)
  • 1/4 teaspoon sea salt
  • 1 teaspoon honey
  • 1/2 cup cucumber chunks, peeled and deseeded
  • 1 teaspoon grated fresh ginger or a few thin slices
  • 1/2 cup fresh cilantro, roughly chopped stems and leaves
  • 1/4 cup fresh mint leaves, roughly chopped
PREP
20M
SODIUM
436MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.