Golden Warming Millet Bowl (Printable Version)

Fluffy millet mingles with roasted squash and warming spices for a vibrant, nutritious dish.

# Ingredient List:

→ Grains

01 - 1 cup millet, rinsed
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 1 medium butternut squash, peeled and cubed (approximately 3 cups)
04 - 1 red onion, sliced
05 - 2 cups baby spinach

→ Spices & Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon ground turmeric
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground cinnamon
11 - Salt and black pepper, to taste

→ Toppings

12 - 1/4 cup roasted pumpkin seeds (pepitas)
13 - 2 tablespoons chopped fresh cilantro or parsley
14 - 1 lemon, cut into wedges
15 - 1/2 cup plain Greek yogurt or dairy-free yogurt (optional)

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Toss butternut squash and red onion with 1 tablespoon olive oil, turmeric, cumin, smoked paprika, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway, until caramelized and tender.
03 - Heat remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add millet and toast for 2 to 3 minutes, stirring until fragrant.
04 - Add vegetable broth or water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes until liquid is absorbed and millet is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
05 - In a large skillet, wilt spinach over medium heat with a splash of water for 1 to 2 minutes.
06 - Divide millet among bowls. Top with roasted squash and onions, wilted spinach, pumpkin seeds, and fresh herbs. Add a dollop of yogurt if desired, and serve with lemon wedges.

# Expert Advice:

01 -
  • It fills you up without weighing you down, the kind of meal that leaves you energized instead of sleepy.
  • The caramelized squash gets so sweet in the oven it almost tastes like dessert against the earthy millet.
  • You can prep the grains and veggies ahead and just assemble when hunger strikes.
02 -
  • Don't skip rinsing the millet, it removes a natural coating that can make it taste soapy or off.
  • Let the millet rest covered after cooking for five minutes so it finishes steaming and fluffs up perfectly.
  • If your squash isn't caramelizing, your oven might not be hot enough or the pieces are too crowded on the pan.
03 -
  • Use a rimmed baking sheet so the squash juices don't spill and burn on the oven floor.
  • If your millet turns out mushy, you added too much liquid, try using a little less broth next time and let it steam off heat.
  • Taste the squash before it comes out of the oven and add a pinch more salt or paprika if it needs it.

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