There’s something deeply comforting about a warm bowl filled with roasted vegetables and grains. This Roasted Root Vegetable & Millet Bowl brings together earthy sweetness, nutty grains, and zesty lemon-tahini dressing for a dish that’s both grounding and refreshing.

Perfect for lunch, dinner, or meal prep, it’s a nourishing choice that satisfies without feeling heavy. The combination of chickpeas and millet delivers plenty of plant-based protein, while the roasted carrots and parsnips add color and depth of flavor.

Whether you’re looking to elevate your weekday meals or impress guests with a vibrant vegetarian option, this bowl is sure to become a staple in your kitchen.

Ingredients

• 100g millet, rinsed
• 200g carrots, chopped into bite-sized pieces
• 200g parsnips, chopped into bite-sized pieces
• 240g canned chickpeas, drained and rinsed
• 30ml olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 60g tahini
• 30ml fresh lemon juice
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 200°C. On a baking sheet, toss the chopped carrots and parsnips with 15ml olive oil, smoked paprika, cumin, half the minced garlic, salt, and pepper. Roast for 15 minutes.
2. After 15 minutes, add the drained chickpeas to the baking sheet, toss gently, and roast for another 10–15 minutes until vegetables are tender and slightly caramelized.
3. While the vegetables roast, cook the millet. In a medium saucepan, combine the rinsed millet with 250ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until all water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
4. Prepare the dressing by whisking together the tahini, lemon juice, the remaining minced garlic, and a pinch of salt in a small bowl. Gradually add 45–60ml of water, whisking continuously, until you reach a smooth, creamy consistency.
5. Assemble the bowls by dividing the fluffed millet between two bowls. Top with the roasted vegetables and chickpeas. Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley before serving.

Tips & Substitutions

• Make it gluten-free: Millet is naturally gluten-free, but always double-check packaging to ensure no cross-contamination.
• Switch up the veggies: Try sweet potatoes, beets, or turnips for a colorful twist on the roasted mix.
• Adjust the dressing: For a thinner sauce, add a splash more water or olive oil to reach your desired consistency.

Nutrition (per recipe)

Calories: 1592 kcal

• Fat: 66g
• Carbohydrates: 192g
• Fiber: 48g
• Protein: 43g