Spiced Millet & Chickpea Bowl with Roasted Root Vegetables
A vibrant and nourishing vegetarian bowl featuring fluffy spiced millet, hearty roasted root vegetables, and protein-packed chickpeas, all tied together with a creamy lemon-tahini drizzle.
1810 calories
$6 par portion
$40 min
2 portions
vegetarian, any cuisine
Ingrédients
- 150g millet
- 300g sweet potato
- 200g carrots
- 1 can (400g) chickpeas, rinsed and drained
- 45ml olive oil
- 45g tahini
- 1 lemon, for juice
- 1 clove garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. Chop the sweet potato and carrots into bite-sized cubes.
- 2.On a baking sheet, toss the cubed vegetables and chickpeas with 30ml of olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25-30 minutes until tender and lightly browned.
- 3.While the vegetables roast, cook the millet. Add the rinsed millet and 375ml of water to a pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed. Fluff with a fork.
- 4.Prepare the dressing by whisking the tahini, juice of one lemon, minced garlic, and a pinch of salt in a small bowl. Gradually add 45-60ml of water until you reach a smooth, pourable consistency.
- 5.Assemble your bowls by dividing the cooked millet, then topping it with the roasted vegetable and chickpea mixture.
- 6.Drizzle generously with the lemon-tahini sauce and garnish with fresh parsley if using. Serve warm.
Informations nutritionnelles
77g
fat
264g
carbs
46g
fiber
49g
protein
Pourquoi cette recette
This recipe is a powerhouse of nutrition, offering complete plant-based protein from millet and chickpeas. It's rich in fiber for digestive health and packed with vitamins A and C from the roasted vegetables, supporting a strong immune system.
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