Coconut Millet Bowls

Name: Coconut Millet Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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); 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; 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

Instructions

Prep:20minCook:30min

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.

Updated at: Sat, 14 Dec 2024 08:32:09 GMT