Spiced Millet & Roasted Root Vegetable Bowl
A hearty and nourishing vegetarian bowl featuring fluffy millet, sweet roasted root vegetables, protein-packed chickpeas, and a creamy lemon-tahini dressing. Perfect for a satisfying lunch or light dinner.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1580 calories
$5 per serving
$40 min
2 servings
vegetarian, any cuisine
Ingredients
- 120g millet
- 200g sweet potato, cubed
- 200g carrots, cubed
- 100g parsnip, cubed
- 240g canned chickpeas, drained and rinsed
- 15ml olive oil
- 5g ground cumin
- 5g ground coriander
- 50g fresh arugula
- 20g pumpkin seeds
- 45ml tahini
- 30ml fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the cubed sweet potato, carrots, parsnip, and chickpeas with olive oil, cumin, coriander, salt, and pepper.
- 2.Roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
- 3.While the vegetables are roasting, cook the millet. Rinse 120g of millet, add it to a pot with 300ml of water, bring to a boil, then cover and simmer for 15-20 minutes until the water is absorbed. Fluff with a fork.
- 4.Prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and a pinch of salt. Slowly whisk in 30-45ml of water until you reach a smooth, pourable consistency.
- 5.To assemble, divide the cooked millet and fresh arugula between two bowls. Top with the roasted vegetable and chickpea mixture.
- 6.Drizzle generously with the lemon-tahini dressing and garnish with pumpkin seeds before serving.
Nutrition Information
59g
fat
214g
carbs
50g
fiber
49g
protein
Why this recipe
This vibrant vegetarian bowl is packed with plant-based protein and fiber from millet and chickpeas, promoting satiety and digestive health. Roasted root vegetables provide essential vitamins and minerals, making it a perfectly balanced and nutritious meal.