Recipes>Millet Recipes
Millet Buddha bowl with beetroot houmous
by DK Publishing from Power Bowls
Easy
Serves 1
Give your lunchbox an upgrade with this nutrient-packed vegetarian Buddha Bowl, packed full of millet, corn, mango and beetroot houmous.
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Inspired meat-free meals for every occasion
From the book
Power Bowls
DK Publishing
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Introduction
This bowl is piled with nutrient-dense raw veg and rounded like Buddha’s belly!
Tags
Ingredients
| 50g | millet |
|---|---|
| 1 | sweetcorn on the cob |
| 1 tbsp | olive oil |
| 2 tsp | balsamic vinegar |
| 1 small handful | of baby spinach |
| 1 handful | of pea shoots (or baby salad leaves) |
| 50g | cannellini beans, ready to eat |
| 2 | chestnut mushrooms, sliced |
| 1 | small carrot, julienned or grated |
| 1/2 | small mango, peeled and diced |
| 3 tbsp | beetroot houmous |
| 1 tbsp | sunflower seeds |
| 2 | lime wedges to serve |
| Salt and pepper to taste |
Method
Soak the millet overnight in double the volume of water. Drain and rinse well.
Place the millet in a saucepan on the hob. Cover with water and bring to the boil. Lower the heat and simmer for 10 minutes until soft but not mushy. Drain and place in a mixing bowl.
Using a sharp knife, slice the corn kernels off the cob and combine with the cooked millet.
To make the dressing, combine the olive oil and vinegar in a small dish or glass jar and shake well.
Put a bed of millet and sweetcorn in a bowl and arrange the greens, beans, vegetables, and mango around it with a generous dollop of beetroot houmous in the middle.
Drizzle with dressing, sprinkle with sunfl ower seeds, and garnish with lime wedges.
Season with salt and pepper.
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Ingredients
Method
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