A vibrant and hearty vegetarian bowl featuring earthy roasted root vegetables, fluffy millet, and protein-packed chickpeas, all tied together with a zesty lemon and dill vinaigrette. Perfect for a satisfying lunch or a light dinner.
Malzemeler
- 120g millet, uncooked
- 2 medium carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 medium beetroot, peeled and chopped
- 240g cooked chickpeas (1 can, drained and rinsed)
- 50g arugula or mixed greens
- 30ml extra virgin olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon sunflower seeds
- Salt to taste
- Black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the chopped carrots, parsnip, and beetroot with half of the olive oil, salt, and pepper. Roast for 15 minutes.
- 2.While vegetables roast, cook the millet. In a small pot, bring 500ml of water to a boil. Add the millet, reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the water is absorbed.
- 3.After 15 minutes of roasting, add the drained chickpeas to the baking sheet with the vegetables. Toss gently and return to the oven for another 10-15 minutes, until the vegetables are tender and slightly caramelized.
- 4.Prepare the vinaigrette. In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, chopped dill, and a pinch of salt and pepper.
- 5.Assemble the bowls. Divide the cooked millet between two bowls. Top with the roasted root vegetables and chickpeas, then add a handful of fresh arugula. Drizzle generously with the lemon-dill vinaigrette and sprinkle with sunflower seeds before serving.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is a powerhouse of nutrition, offering complex carbohydrates from millet for sustained energy and a high fiber content from root vegetables and chickpeas to support digestive health. It is rich in plant-based protein, vitamins, and minerals.
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