Bowls filled to the brim with the goodness of millet, shaved golden beets, creamy avocado, and chickpeas drizzled with an orange-tahini sauce and sprinkled with crunchy, spicy roasted seeds.My favourite meals are often composed of many different bits of deliciousness. A miniature smorgasbord in my own bowl. If you want to get philosophical I suppose that’s how I compose my life too. Not too much of any one thing, but a whole variety of interests, passions, and people who make up my rainbow of life. Perhaps I need to stop overthinking the psychological readings of my lunch though?It all started with these golden beets. These sweet, sunshine-hued root vegetables are so hard to find here in Australia that I clapped my hands with delight before buying some. Mum and I both brainstormed how we would use ours in our respective dinners that weekend (she went with the classic shaving into a big green salad – it was a winner with Dad apparently) and I decided to celebrate mine with this collection of other tasty, healthy treats.
This bowl was precisely what I needed for lunch on Sunday afternoon after a morning run and it was a joy to put together. I loved playing with the colours and deciding what flavour/colour combination would match and what to accessorise the bowl with for maximum deliciousness – this is my kind of art!I anchored this bright, springtime bowl with butter millet cooked in a little low-sodium vegetable broth. We all know my love for millet – it really is an under-appreciated grain and I encourage you all to give it a try! It’s just as easy to prepare as quinoa and makes a great gluten free alternative when you want to change things up a bit. I added some leafy-ness with soft, spring lettuce leaves which play a supporting act to the other ingredients here. Chickpeas add a hit of protein, and avocado brings the creaminess and some healthy fats (to keep you full and your skin looking awesome).Then there’s the dressing. This four ingredient dressing is hardly a recipe, but it unites all the other flavours in the bowl and compliments them each individually too. Tahini, orange juice, salt and pepper. Really, that’s all you need for a bright and creamy vegan salad dressing. My favourite extra in this salad is the crunchy, spicy, roasted seeds. I used a mix of sunflower seeds and pumpkin seeds but you could use just one if you’d prefer. The seeds are warmed, rolled in cumin, coriander, salt and garlic powder with a touch of olive oil, then roasted to crunchy perfection. They are the cherry on top of this wholesome bowl. Not only are they brilliant here but they make a great snack mix, and they are delicious sprinkled on nearly anything you can think of! Stir-fry, tacos – they even make a great savoury touch to your morning oats!
Springtime Millet Bowls with Crunchy Spicy Seeds
Gluten free | Vegan | Serves 2, easily multiplied |
Note: Leftovers will keep for up to three days in the refrigerator just remember to cut and add avocado just before serving as it may brown and reserve salad dressing to add just before serving as it may cause the lettuce to go soggy.
- 1/2 cup dry millet
- 1 cup low sodium vegetable stock (or water)
- 1 golden beet
- 1 cup chickpeas (approx 1 x 420 gram can)
- 1/2 large avocado
- 3 cups butter lettuce (or other baby greens)
For the seeds
- 1/2 cup mixed sunflower and pumpkin seeds
- 1 teaspoon dried ground coriander seeds
- 1 teaspoon dried ground cumin seeds
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon olive oil
For the dressing
- 1 1/2 tablespoons tahini paste
- Juice of 1 orange
- Salt and pepper to taste
- Rinse millet thoroughly in water and drain well. Place in a medium size saucepan with the vegetable stock and bring to the boil over a medium-high heat. When millet reaches boiling point, reduce heat to a simmer and cover the saucepan with a lid. Cook without stirring for 10 minutes or until the water is absorbed. Remove the millet from the heat and stand for 5 minutes before fluffing with a fork.
- While the millet is cooking, roast the seeds. Preheat your oven to 180C (350F). Toss coriander, cumin, salt and garlic powder together in a medium mixing bowl until well combined.
- Spread seeds out over a medium, rimmed baking sheet lined with baking paper. Toast for 5-6 minutes then remove from oven. Mix together with spices. Add olive oil and mix together until well coated in oil and spices. Spread seeds back out over the lined baking tray and return to the oven for another 5-6 minutes or until the seeds on the edges have started to brown a little. Remove and allow to rest at room temperature while you assemble the bowls.
- To prepare the beetroot carefully peel with a vegetable peeler and then slice into thin pieces using a mandoline or a very sharp kitchen knife.
- To assemble the bowls. Divide cooked millet, shaved beets, lettuce, and chickpeas between the bowls. Thinly slice the avocado and divide between the bowls.
- Whisk together all ingredients for the dressing and drizzle desired amount over each bowl. Top with a sprinkling of spiced seeds and enjoy!