Coconut Millet Bowls – by Gastro Guru

Right here is one in every of our favourite millet recipes!  Coconut Millet Bowls with berbere-spiced kabocha squash, chickpeas, shallots, and spinach, drizzled with a coconut lime sauce. Packed stuffed with taste this vegan, plant-based meal,  is healthful and nourishing!

Keep near something that makes you glad you’re alive.~ Hafiz

In search of scrumptious millet recipes? We now have you coated!  This tasty Millet Bowl is bursting with a lot taste! Millet is simmered in coconut milk with slightly turmeric for a ravishing golden glow.  Whereas it simmers, kabocha squash (or use any winter squash), chickpeas, and shallots are roasted with aromatic berbere spice.

Then it’s only a matter of assembling the healthful bowls! We add a handful of child spinach for additional vitamins and drizzle with cool cucumber coconut lime sauce, balancing out the spice and including a stunning brightness.  High with crunchy coconut flakes for added texture in the event you like! Colourful, tasty and simple to make its a stunning vegetarian/vegan meal!

What’s millet?

Millet is an historical grass seed with many variations across the globe, from Asia and India to Africa and the Center East.  Although it’s marketed as a grain, it’s truly a seed, gluten-free grain and it is usually lectin-free. The most well-liked variation is pearl millet – aka Pennisetum glaucum.

Millet has many well being advantages! Excessive in protein, fiber, key nutritional vitamins, vitamins and minerals, millet tastes mild-flavored, with hints of corn and barely candy nuttiness.  It cooks up quick, and turns into deliciously tender and fluffy, millet can also be very economical, versatile and simple to include into your favourite dishes.  By simply adjusting the liquid you may prepare dinner millet extra like grits or polenta, fluffy like couscous, rice or quinoa, or make it extra like a porridge or oatmeal.

Rising up, my mother used to make a creamy millet porridge with millet, cinnamon sticks and dates cooked in a single day in a gradual cooker- so good!!  It lends itself completely to each savory and candy taste influences.

Millet Recipe: What you’ll want (Components)

• Millet – raw entire grain millet.
•  Coconut milk (not lite!) divided, see directions
• coconut oil
• Spices: bereber spice, turmeric, salt and pepper

• Winter squash: kabocha squash or substitute yams, pumpkin, butternut or delicata squash
• Canned chickpeas
• Shallots
• Child spinach
• Toasted coconut flakes- non-obligatory

Drizzle Sauce

Make Millet Bowls (directions)

Step One: Prepare dinner the millet.

Put aside 1/2 cup of the thick cream off of the highest of the canned coconut milk and reserve for the drizzle sauce.

Place the remaining coconut milk, water , salt, and spices in a medium pot and provides a superb stir over medium-high warmth. Deliver to a boil.

As soon as simmering add the millet. Decrease warmth to a simmer, and canopy it.

Let simmer coated.  Don’t peak!  Crucial to depart the lid on so the steam doesn’t escape.

Step two: Roast the Squash and chickpeas. 

Because the millet cooks, combine Berbere spice with oil and water to create a paste.  This additionally heightens the flavors bringing out the unstable oils because the spices hydrate.   You can also make the Berbere Spice from scratch or purchase it at most upscale grocery shops, or on-line.

Reduce the winter squash. I actually encourage you to search for crimson kabocha squash as a result of it’s so uniquely scrumptious!  You would possibly verify together with your native farmers- it’s a sizzling merchandise right here within the Pacific Northwest.  The pores and skin is skinny, no have to peel!  Yams, butternut, sugar pumpkins, or delicata squash would all be scrumptious as properly.

The berbere will get thick after soaking, making a ravishing paste.

Liberally coat squash, shallots and chickpeas with the paste.  (You can simply add hen breasts or thighs to the roast too- see recipe notes!).  Give a sprinkling of salt and pop into the oven to roast. Roast till tender!

Step three: Make the drizzle sauce.

Whereas the sheet pan is roasting and millet is simmering, make the drizzle sauce. Place every thing in a blender.

Mix till creamy.

Step 4: Assemble the bowls.

Divide heat millet amongst bowls,  topping with the nice and cozy squash, shallots and chickpeas. Add recent spinach and drizzle with the creamy sauce. Add toasted coconut flakes for scrumptious texture.

Storage

The millet recipe and roasted greens will preserve as much as 4 days within the fridge. The millet will also be frozen for as much as 3 months. The sauce is greatest used inside 3 days.

Hope you take pleasure in this tasty Millet recipe!

~Tonia

Extra Favourite Millet Recipes

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