Herbed Millet with Roasted Root Vegetables
A hearty and wholesome bowl featuring fluffy herbed millet, sweet roasted root vegetables, and a creamy lemon-tahini drizzle. A perfect, balanced vegetarian meal.
1350 calories
$3 per serving
$40 min
2 servings
vegetarian, any cuisine
Ingredients
- 150g millet
- 200g carrots
- 200g parsnips
- 200g sweet potato
- 30ml olive oil
- 2 cloves garlic
- 45ml tahini
- 1 whole lemon
- 15g fresh parsley
- 10g fresh dill
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Peel and chop the carrots, parsnips, and sweet potato into 2-3 cm cubes.
- 2.On a baking sheet, toss the chopped root vegetables with 15ml of olive oil, a pinch of salt, and black pepper. Roast for 25-30 minutes, until tender and lightly browned.
- 3.While the vegetables roast, rinse the millet thoroughly. In a medium pot, combine the millet with 350ml 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.
- 4.Prepare the drizzle by whisking together the tahini, the juice of half a lemon, and one minced garlic clove in a small bowl. Slowly add 30-45ml of water while whisking until you reach a smooth, pourable consistency.
- 5.Once cooked, fluff the millet with a fork. Finely chop the fresh parsley and dill. Stir the herbs, the remaining 15ml of olive oil, and the juice of the other half of the lemon into the millet.
- 6.To serve, divide the herbed millet into two bowls. Top with the roasted root vegetables and finish with a generous amount of the lemon-tahini drizzle.
Nutrition Information
58g
fat
188g
carbs
34g
fiber
27g
protein
Why this recipe
This vibrant vegetarian bowl is packed with nutrients. Millet provides plant-based protein and fiber for sustained energy, while roasted root vegetables offer a rich source of vitamins A and C. The creamy tahini drizzle adds healthy fats and essential minerals.