I can’t explain just how happy this meal made me. I loved every single bite. I kicked myself that I didn’t make more because while it was filling, I would have loved leftovers to enjoy all over again. And, if that wasn’t enough, the dinner was healthy and helped to rid the bits inside my refrigerator, including the remaining amazing tahini-ginger dressing that I made the night before.
millet vegetable bowl
(inspired by 101 cookbooks)
3 potatoes, diced
1 onion, diced
1 small rutabaga (swede), diced
1 large carrot, diced
2 T olive oil
1 T cumin seeds, crushed
salt & pepper
1 c millet
2 c vegetable stock
1 small head broccoli, broken into florets
1/4 c toasted pecans, broken
tahini ginger dressing + extra olive oil and lemon juice
1. Preheat oven to 450. In a large bowl, combine the diced vegetables (potatoes to carrots) with the olive oil and cumin and mix until everything is coated. Dump into a large baking tray and bake until vegetables are that perfect mixture of soft and crispy, about 35 minutes.
2. Meanwhile bring the veggie stock to a boil and add in the millet. Turn heat to low and cover until all the liquid is absorbed. Set aside.
3. Steam broccoli for just a few minutes until bright green and crisp-tender. Remove immediately from the heat.
4. Mix up the ginger-tahini dressing. If you don’t have enough leftover dressing, add in the juice of half a lemon and more olive oil. Taste and adjust seasonings.
5. Get out your 2 most favorite large bowls and section out the millet, the roasted vegetables, the broccoli and the pecans into said bowls. Drizzle dressing over top and dig in. Kick yourself because you didn’t make a double batch.