Description

Coconut Millet Bowl 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.

Ingredients

Units Scale

Sheet Pan Roast

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)

Coconut Millet

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

3 cups fresh spinach

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Instructions

Set oven to 400 degrees.

Make the Berbere Paste

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

Cook the Millet

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 sauce pan. Add coconut oil and millet bring to a gentle boil and then turn down to lowest simmer leave covered for 15 minutes. Without lifting the lid. Leave covered (no peaking!) turn off heat and let sit at least 10 minutes more.

Prepare Sheet Pan Roast

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 roasty.

Make the Drizzle

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.

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

Keywords: Coconut Millet Bowl , Millet bowl, millet recipes, how to cook millet, vegan buddha bowl, vegan millet bowl, Berbere squash