Millet Nourish Bowl with Lemon-Lime Tahini Sauce & Pomegranate Seeds
Millet Nourish Bowl with Lemon-Lime Tahini Sauce & Pomegranate Seeds
Ingredients
1 cup millet
2 cups filtered water
Juice and zest of 1 lemon
1 tbsp balsamic vinegar
1 cup diced carrot, squash, beetroot, or other root vegetables
Small bunch kale, de-stemmed and torn into small pieces
Grated or julienned pickled beetroot
1/2 cup toasted pumpkin and sunflower seeds
1/4 cup parsley, finely chopped
1/4 cup chives, finely chopped
Pomegranate seeds, for garnish
4 tbsp organic white tahini
2 tbsp sweet white miso
1 tbsp lemon juice, for sauce
1 tbsp brown rice syrup
1 tbsp ume plum seasoning
1/2 tsp oregano
Pinch celery seeds
Splash of tamari
Filtered water, as needed
Description
A colourful nourish bowl with toasted millet, roasted root vegetables, steamed kale, pickled beetroot, toasted seeds, fresh herbs, pomegranate seeds, and a creamy lemon-lime tahini miso sauce. It is vibrant, grounding, and full of texture.
How-to? Steps
Step 1: Cook the millet
Toast the millet in a dry saucepan over medium heat for 4-5 minutes until golden and fragrant. Slowly add 2 cups filtered water, stir, and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff and set aside.
Step 2: Roast the vegetables
Preheat the oven to 200C/400F. Peel and cut the vegetables into equal-sized pieces. Mix the lemon zest, lemon juice, and balsamic vinegar, pour over the vegetables, and stir well. Spread on a parchment-lined baking sheet and roast until tender and caramelised, about 30 minutes.
Step 3: Steam the kale
Bring a small amount of water to a boil in a steamer pot and steam the kale until vibrant green. Set aside.
Step 4: Make the sauce
Blend the tahini, sweet white miso, lemon juice, brown rice syrup, ume plum seasoning, oregano, celery seeds, tamari, and enough filtered water to make a creamy sauce.
Step 5: Assemble
Toss the roasted vegetables with parsley and chives. Divide millet between 4 bowls and top with roasted vegetables, kale, pickled beetroot, and seeds.
Step 6: Serve
Pour over the dressing and garnish with pomegranate seeds.