A hearty and colorful vegetarian bowl featuring earthy roasted root vegetables and protein-packed millet, all brought together with a zesty lemon-tahini dressing. A perfect, well-balanced meal for any day of the week.
Malzemeler
- 150g millet
- 300g sweet potato, cut into 2cm cubes
- 200g carrots, sliced
- 150g parsnip, cut into 2cm cubes
- 1 red onion, cut into wedges
- 1 can (400g) chickpeas, drained and rinsed
- 30ml olive oil
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 60g tahini
- 60ml lemon juice
- 1 clove garlic, minced
- 60-80ml water
- Fresh parsley, chopped, for garnish
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Talimatlar
- 1.Preheat your oven to 200°C (400°F). On a large baking tray, toss the sweet potato, carrots, parsnip, and red onion with the olive oil, cumin, paprika, salt, and pepper until evenly coated.
- 2.Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized at the edges, tossing halfway through.
- 3.While the vegetables are roasting, cook the millet. Rinse the millet, then add it to a saucepan with 750ml of water. 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. In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Gradually add water while whisking until you reach a smooth, pourable consistency. Season with a pinch of salt.
- 5.Assemble the bowls. Divide the cooked millet among four bowls. Top with the roasted vegetables and chickpeas. Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley before serving.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is a powerhouse of nutrition, rich in plant-based protein and fiber from millet and chickpeas for satiety. The variety of root vegetables provides essential vitamins and minerals, while healthy fats from tahini and olive oil support overall health.
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