A hearty and nourishing vegetarian bowl featuring fluffy millet, earthy roasted root vegetables, and protein-packed chickpeas, all tied together with a creamy lemon-tahini dressing. A perfect wholesome and balanced meal.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 150g millet, rinsed
- 200g carrots, chopped
- 200g parsnips, chopped
- 240g canned chickpeas, drained and rinsed
- 30ml olive oil, divided
- 5g smoked paprika
- 5g ground cumin
- 45ml tahini
- 30ml fresh lemon juice
- 1 clove garlic, minced
- A handful of fresh parsley, chopped
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the chopped carrots, parsnips, and chickpeas with 15ml of olive oil, smoked paprika, cumin, salt, and pepper.
- 2.Roast the vegetables and chickpeas for 20-25 minutes, or until tender and lightly golden at the edges.
- 3.While the vegetables are roasting, cook the millet. In a medium pot, combine the rinsed millet with 375ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.
- 4.Prepare the dressing by whisking the tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. Slowly add 30-45ml of water, whisking continuously, until you reach a smooth, pourable consistency.
- 5.Fluff the cooked millet with a fork. Divide the millet between two bowls and top with the roasted vegetable and chickpea mixture.
- 6.Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley before serving.
Informations nutritionnelles
Pourquoi cette recette
This recipe is a powerhouse of plant-based nutrition, rich in fiber from millet and vegetables to support digestion. It offers complex carbs for sustained energy and healthy fats from tahini, creating a balanced and deeply satisfying meal.
⭐ Avis et évaluations
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