Ingrédients

• 200g millet
• 500ml vegetable broth
• 1 large sweet potato (approx. 400g), cubed
• 2 medium carrots (approx. 200g), sliced
• 1 large parsnip (approx. 200g), cubed
• 1 can (400g) chickpeas, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 30ml olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 150g plain Greek yogurt
• 30g tahini
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the cubed sweet potato, carrots, and parsnip with half the olive oil, smoked paprika, turmeric, salt, and pepper.
2. 2.Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized. Add the rinsed chickpeas to the baking sheet for the last 10 minutes of roasting.
3. 3.While the vegetables roast, heat the remaining olive oil in a medium pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic, ground cumin, and ground coriander and cook for another minute until fragrant.
4. 4.Add the millet to the pot and toast for 1-2 minutes. Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the millet is fluffy.
5. 5.In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and a pinch of salt. Add 1-2 tablespoons of water as needed to reach a smooth, drizzlable consistency.
6. 6.Fluff the cooked millet with a fork. Gently fold in the roasted vegetables and chickpeas. Serve warm, garnished with fresh parsley and a generous drizzle of the lemon-tahini sauce.

Informations nutritionnelles

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