Millet Bowl with Sweet Potato, Broccoli and Tahini-Lemon Dressing

A filling millet bowl with caramelized sweet potato, broccoli and feta, served with a creamy tahini-lemon dressing. It also tastes good cold and keeps well in a container if you pack the dressing separately.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 150 g Millet
• 300 ml Water
• 400 g Sweet potato
• 250 g Broccoli
• 1 pc red onion
• 2 tbsp Olive oil
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 20 g Sunflower seeds
• 60 g Feta
• 2 tbsp Tahini
• 1 pc Lemon, juice
• 1 pc Garlic clove
• 3 tbsp Water for the dressing
• 0.5 bunch Parsley

Method

1. Preheat the oven to 220 °C, top and bottom heat.
2. Peel the sweet potato and cut it into roughly 2 cm cubes. Break the broccoli into small florets and slice the onion into thin wedges.
3. Toss the sweet potato, broccoli and onion on a baking tray with 2 tbsp olive oil, paprika powder, salt and pepper, and roast in the oven for 20 minutes, until the sweet potato is soft and lightly browned.
4. While the vegetables roast, rinse the millet in a sieve under cold water and bring it to a boil in a pot with 300 ml water and a pinch of salt.
5. Let the millet swell covered over low heat for 15 minutes, then remove it from the heat and let it rest for another 5 minutes. Then fluff it up with a fork.
6. For the dressing, stir the tahini, the lemon juice, 3 tbsp water, the finely pressed garlic clove and a pinch of salt smooth in a small bowl.
7. Toast the sunflower seeds in a dry pan over medium heat until golden brown. Finely chop the parsley and crumble the feta.
8. Divide the millet between two bowls, top with the warm roasted vegetables, and sprinkle with sunflower seeds, feta and parsley. Serve the dressing separately or pack it in a small container.