Millet Beet Bowl
Millet Beet Bowl serves: 4 servings
Prep Time: 15 minutes | Cook Time: 30 minutes | Rest Time: 5 minutes | Total Time: 50 minutes/ hours
Ingredients:
For the bowl:
- 1 bunch beets with greens (3 or 4 medium beets)
- One 15-oz (425-g) can chickpeas, drained and rinsed
- 2 garlic cloves, smashed
- 1 Tbsp olive oil
- 1 tsp dried thyme
- 3/4 tsp salt, divided
- 1/4 tsp black pepper
- 1 1/2 cups (360 ml) water
- 3/4 cup (150 g) dry millet
- 1 ripe Hass avocado, sliced
For the Rosemary Citrus Vinaigrette:
- 2 Tbsp tahini
- 2 Tbsp lemon juice (about 1 1/2 fresh lemons)
- 1 Tbsp orange juice
- 1 tsp maple syrup
- 1 tsp minced fresh rosemary
- Pinch of salt
- 1/4 cup (55 g) olive oil
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a reusable silicone baking mat.
- Cut away the greens from the beets, leaving about 1 inch of stems intact. Remove stems from greens and discard/compost excess stems. Wash and dry greens thoroughly, then chop into 1/2-inch ribbons. Set aside. Peel beets and cut into 3/4-inch cubes (yield should be about 2 1/2 cups). In a large bowl, place beets and chickpeas. Add garlic, oil, thyme, 1/2 tsp salt and black pepper. Toss to combine. Spread evenly onto the prepared baking sheet and roast for 28–30 minutes, turning halfway, or until beets are tender. Remove from oven and stir once more; discard garlic cloves and set beet-chickpea mixture aside.
- While beets are cooking, prepare millet. In a medium saucepan, bring water to a boil. Add millet, then immediately reduce heat to low and simmer, covered, for 17–18 minutes, or until liquid has been absorbed and millet is cooked through. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
- To prepare vinaigrette: In a medium bowl, whisk together tahini, lemon juice, orange juice, maple syrup, rosemary and salt. Slowly add oil, whisking continuously until all ingredients are combined.
- To assemble bowls: Place 3/4 cup cooked millet into an individual serving bowl. Top with about 1 cup beet greens and 1/4 of the beet-chickpea mixture. Add 1/4 of the avocado and about 2 Tbsp vinaigrette. Season to taste with additional salt and black pepper, if desired. Enjoy immediately.
Notes:
Storage tip: Millet can be stored in an airtight container in the refrigerator for up to 5 days. Beet-chickpea mixture can be stored in an airtight container in the refrigerator for up to 7 days. Washed beet greens can be stored in a plastic bag or mesh bag with a damp paper towel for up to 3 days in the refrigerator. Prepared vinaigrette can be stored in a sealed jar in the refrigerator for up to 2 weeks.
Reheating tip: Remove from the refrigerator and bring to room temperature before serving.
Nutrition Information Per Serving:
545 calories, 30 g total fat, 4.1 g saturated fat, 5.7 g polyunsaturated fat, 17.9 g monounsaturated fat, 0 mg cholesterol, 980 mg sodium, 1520 mg potassium, 59.9 g total carbohydrates, 14.8 g fiber, 9.2 g sugar, 14.6 g protein, 21% calcium, 31% iron
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