Coconut Millet Bowls

Here is one of our favorite millet recipes!  Coconut Millet Bowls with berbere-spiced squash, chickpeas, shallots, and spinach, drizzled with a coconut lime sauce. Packed full of flavor this vegan, plant-based meal,  is wholesome and nourishing!

Stay close to anything that makes you glad you are alive.~ Hafiz

Looking for delicious millet recipes? We have you covered!  This tasty Millet Bowl is bursting with so much flavor! Millet is simmered in coconut milk with a little turmeric for a beautiful golden glow.  While it simmers, kabocha squash (or use any winter squash), chickpeas, and shallots are roasted with fragrant berbere spice.

Then it is just a matter of assembling the wholesome bowls! We add a handful of baby spinach for extra nutrients and drizzle with cool cucumber coconut lime sauce, balancing out the spice and adding a lovely brightness.  Top with crunchy coconut flakes for added texture if you like! Colorful, tasty and easy to make its a lovely vegetarian/vegan meal!

What is millet?

Millet is an ancient grass seed with many variations around the globe, from Asia and India to Africa and the Middle East.  Though it’s marketed as a grain, it’s actually a seed, gluten-free grain and it is also lectin-free. The most popular variation is pearl millet – aka Pennisetum glaucum.

Millet has many health benefits! High in protein, fiber, key vitamins, nutrients and minerals, millet tastes mild-flavored, with hints of corn and slightly sweet nuttiness.  It cooks up fast, and becomes deliciously tender and fluffy, millet is also very economical, versatile and easy to incorporate into your favorite dishes.  By just adjusting the liquid you can cook millet more like grits or polenta, fluffy like couscous, rice or quinoa, or make it more like a porridge or oatmeal.

Growing up, my mom used to make a creamy millet porridge with millet, cinnamon sticks and dates cooked overnight in a slow cooker- so good!!  It lends itself perfectly to both savory and sweet flavor influences.

Millet Recipe: What you’ll need (Ingredients)

• Millet – uncooked whole grain millet.
•  Coconut milk (not lite!) divided, see instructions
• Coconut oil 
• Spices: berbere spice, turmeric, salt and pepper

• Winter squash: kabocha squash, sugar pumpkins, butternut squash or delicata squash (or sub sweet potatoes or carrots!)
• Canned chickpeas– or cooked chickpeas
• Shallots or red onion
• Baby spinach or other leafy green
• Toasted coconut flakes– optional

Drizzle Sauce

• Limes
• Cucumber
• Ginger
• cilantro or mint, or both
• honey or maple syrup

How to Make Millet Bowls (instructions)

Step One: Cook the millet.

Set aside 1/2 cup of the thick cream off of the top of the canned coconut milk and reserve for the drizzle sauce.

Place the remaining coconut milk, water , salt, and spices in a medium pot and give a good stir over medium-high heat. Bring to a boil.

Once simmering add the millet. Lower heat to a simmer, and cover it.

Let simmer covered.  Don’t peak!  Very important to leave the lid on so the steam does not escape.

Step two: Roast the Squash and chickpeas. 

As the millet cooks, mix Berbere spice with oil and water to create a paste.  This also heightens the flavors bringing out the volatile oils as the spices hydrate.   You can make the Berbere Spice from scratch or buy it at most upscale grocery stores, or online.

Cut the winter squash. I really encourage you to look for red kabocha squash because it is so uniquely delicious!  You might check with your local farmers- it is a hot item here in the Pacific Northwest.  The skin is thin, no need to peel!  Yams, butternut, sugar pumpkins, or delicata squash would all be delicious as well.

The berbere gets thick after soaking, making a beautiful paste.

Liberally coat squash, shallots and chickpeas with the paste.  (You could easily add chicken breasts or thighs to the roast too- see recipe notes!).  Give a sprinkling of salt and pop into the oven to roast. Roast until tender!

Step three: Make the drizzle sauce.

While the sheet pan is roasting and millet is simmering, make the drizzle sauce. Place everything in a blender.

Blend until creamy.

Step four: Assemble the bowls.

Divide warm millet among bowls,  topping with the warm squash, shallots and chickpeas. Add fresh spinach and drizzle with the creamy sauce. Add toasted coconut flakes for delicious texture.

Storage and Meal Prep

The millet recipe and roasted vegetables will keep up to 4 days in the refrigerator. The millet can also be frozen for up to 3 months. The sauce is best used within 3 days.

Hope you enjoy this tasty Millet recipe!

~Tonia

More Favorite Millet Recipes

• Kale Caesar Salad with Millet Croutons
• Homemade Berbere Spice Blend
• Tasty Vegan  Buddha Bowls (Vegan & Plant-Based!)
• Berbere Chicken with Ethiopian Lentils

Coconut Millet Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 29 reviews

• Author: Tonia Schemmel | Feasting at Home
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: vegan, main, buddha bowl,
• Method: roasted, stovetop
• Cuisine: Ethiopian
• Diet: Vegan

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Description

Here is one of our favorite millet recipes! Coconut Millet Bowls with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce.  A vegan, plant-based meal, full of vibrant flavor and spice.

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Ingredients

Units USM

 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 ” slices (substitute yams, butternut or delicata)
• 15 oz can chickpeas, drained or 1 1/2 cups cooked
• 2 large shallots, peeled and thickly sliced (I cut in half and then cut each half in thirds)

 Millet Recipe 

• 1 cup millet
• 1 cup from a 1 15 oz can coconut milk (not lite!) divided, see 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

Bowl additions: 3 cups fresh spinach and toasted coconut

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Instructions

Preheat oven to 400 degrees.

Make the Berbere Paste

1. Mix together berbere spice, oil and water in a bowl set aside to hydrate for 10 minutes.

Cook the Millet

1. Reserve 1/2 cup of the thick cream part of the coconut milk and set aside.
2. Bring the remaining coconut milk, water, turmeric and salt to a simmer in a sauce pan.  Add coconut oil and millet, bring to a gentle boil, and then turn down to the lowest simmer. Cover and simmer for 15 minutes without lifting the lid. Leave covered (no peaking!) turn off heat and let sit at least 10 minutes more.

 Sheet Pan Roast

1. Place prepared squash, shallots and chickpeas on sheet pan with parchment.  Liberally spread berbere paste with a brush.  Sprinkle with salt and place in the oven for 30 minutes or until everything is cooked and roasted.

Make the Drizzle

1. Blend together the reserved coconut cream, lime juice & zest, salt, honey, cucumber, and fresh ginger until smooth.  Add in cilantro and mint and blend just another few seconds, enough to break up the herbs but still keeping pieces and flecks.

Assemble the bowls with the veggies on top of the warm millet.  Add fresh spinach and drizzle with the sauce.

Top with toasted coconut.

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Notes

If adding chicken breast or thighs to sheet pan roast, increase berber paste 1 more tablespoon each of berbere spice, oil and water.

Nutrition

• Serving Size: 1 bowl
• Calories: 641
• Sugar: 6.7 g
• Sodium: 651.3 mg
• Fat: 27.2 g
• Saturated Fat: 15 g
• Carbohydrates: 75.6 g
• Fiber: 13.8 g
• Protein: 15.6 g
• Cholesterol: 0 mg