This colorful bowl is the kind of comfort food that feels both indulgent and wholesome — earthy root vegetables, fragrant spices, and a creamy drizzle that ties it all together. It’s a celebration of texture, warmth, and nutrition in every bite.

Whether you’re looking for a satisfying vegetarian dinner or a make-ahead meal for busy weekdays, this spiced millet bowl delivers. It’s vibrant, filling, and perfectly balanced with protein, fiber, and good fats.

Best of all, it’s easy to customize with your favorite vegetables or grains — making it a go-to recipe you’ll come back to again and again.

Ingredients

• 200g millet
• 500ml vegetable broth or water
• 300g carrots
• 300g parsnips
• 400g sweet potato
• 1 can (400g) chickpeas, drained and rinsed
• 45ml olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 60g tahini
• 1 lemon, juiced (approx. 30ml)
• 1 clove garlic, minced
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 200°C. Wash and chop the carrots, parsnips, and sweet potato into 2cm cubes. No need to peel if they are organic and well-scrubbed.
2. On a large baking sheet, toss the chopped vegetables with 30ml of olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
3. Roast the vegetables for 25–30 minutes, flipping halfway through, until they are tender and caramelized at the edges. Add the drained chickpeas to the tray for the final 10 minutes of roasting.
4. While the vegetables roast, rinse the millet thoroughly. In a medium pot, combine the millet with 500ml of vegetable broth and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until all the liquid is absorbed.
5. To make the drizzle, whisk the tahini, lemon juice, and minced garlic in a small bowl. Slowly add 60–80ml of water while whisking until you reach a smooth, pourable consistency. Season with a pinch of salt.
6. Fluff the cooked millet with a fork. To serve, divide the millet among four bowls, top with the roasted vegetables and chickpeas, drizzle generously with the tahini sauce, and garnish with chopped fresh parsley.

Tips & Substitutions

• Switch up the grains: Quinoa or couscous also works beautifully if you don’t have millet on hand.
• Boost the greens: Add roasted Brussels sprouts, kale, or spinach for extra color and nutrients.
• Make it creamy: Stir a spoonful of Greek yogurt or vegan yogurt into the tahini drizzle for a tangy twist.

Nutrition

Calories: 2410 (total, serves 4)

• Fat: 85g
• Carbohydrates: 339g
• Fiber: 71g
• Protein: 60g

This Spiced Millet Bowl with Roasted Root Vegetables is a comforting, nutrient-dense meal that’s as beautiful as it is delicious. Try it tonight, share it with friends, and enjoy a bowl full of goodness!