Coconut Millet Bowls with Roasted Vegetables
Ingredients
Roasted veggies
- 2 tablespoons Berbere spice
- 2 tablespoons avocado oil (or other neutral-flavored oil)
- 2 tablespoons water
- 1 1/2 lb kabocha squash 3/4-inch slices (substitute yams, butternut or delicata)
- 15 oz can chickpeas, drained or 1 1/2 cups cooked
- 2 large shallots, peeled and thickly sliced
Millet
- 1 cup millet
- 1 cup coconut milk from a 15 oz can (not lite!), divided per instructions
- 1 1/2 cups water
- 1 tablespoon coconut oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
Drizzle sauce
- 1/2 cup coconut cream (from the divided can)
- 1/4 cup lime juice (1-2 limes worth)
- zest of one lime (about 1 teaspoon)
- 1/4 teaspoon sea salt
- 1 teaspoon honey
- 1/2 cup cucumber chunks, peeled and deseeded
- 1 teaspoon grated fresh ginger or a few thin slices
- 1/2 cup fresh cilantro, roughly chopped stems and leaves
- 1/4 cup fresh mint leaves, roughly chopped
Preparation
Preheat oven to 400 degrees.
Mix together berbere spice, oil and water in a bowl and set aside to hydrate for 10 minutes.
Reserve 1/2 cup of the thick cream part of the coconut milk and set aside.
Bring the remaining coconut milk, water, turmeric and salt to a simmer in a saucepan.
Add coconut oil and millet, bring to a gentle boil, then turn down to the lowest simmer.
Cover and simmer for 15 minutes without lifting the lid.
Turn off heat and let sit covered for at least 10 minutes more.
Place prepared squash, shallots and chickpeas on a sheet pan with parchment.
Spread berbere paste liberally with a brush.
Sprinkle with salt and place in the oven for 30 minutes or until cooked and roasted.
Blend together the reserved coconut cream, lime juice, zest, salt, honey, cucumber, and fresh ginger until smooth.
Add cilantro and mint and blend for a few more seconds to break up the herbs but keep pieces.
Assemble the bowls with veggies on top of the warm millet, add fresh spinach, and drizzle with the sauce.
