Millet Roasted Squash Bowl (Printable Version)

Nutty millet combined with sweet roasted squash, fresh vegetables, and zesty tahini dressing for a nourishing bowl.

# Ingredient List:

→ Grains

01 - 1 cup millet
02 - 2 cups water
03 - ½ teaspoon salt

→ Vegetables

04 - 1 medium butternut squash, peeled and cubed (approximately 3 cups)
05 - 1 tablespoon olive oil
06 - ½ teaspoon ground cumin
07 - ¼ teaspoon smoked paprika
08 - 1 red bell pepper, thinly sliced
09 - 1 cup cherry tomatoes, halved
10 - 2 cups baby spinach or arugula

→ Dressing

11 - 3 tablespoons tahini
12 - 2 tablespoons lemon juice
13 - 1 tablespoon maple syrup or honey
14 - 1 small garlic clove, minced
15 - 2 to 3 tablespoons water (to thin)
16 - Salt and black pepper, to taste

→ Toppings (optional)

17 - ¼ cup toasted pumpkin seeds
18 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Set the oven to 400°F (200°C) to prepare for roasting the squash.
02 - Toss the cubed squash with olive oil, ground cumin, smoked paprika, and a pinch of salt. Arrange in a single layer on a baking sheet and roast for 25 to 30 minutes, turning once halfway through, until tender and golden brown.
03 - Rinse millet under cold water. In a medium saucepan, bring 2 cups of water and ½ teaspoon salt to a boil. Stir in millet, reduce heat to low, cover, and simmer for 18 to 20 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
04 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and enough water to reach a creamy, pourable consistency. Season with salt and black pepper to taste.
05 - Divide millet evenly among four serving bowls. Layer with roasted squash, sliced red bell pepper, halved cherry tomatoes, and baby spinach or arugula. Drizzle with the tahini dressing.
06 - Garnish each bowl with toasted pumpkin seeds and chopped fresh parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together mostly hands-off while the oven does the work and the millet simmers quietly.
  • The tahini dressing pulls everything together with a creamy tang that makes you want to lick the bowl.
  • Leftovers actually taste better the next day once the flavors meld.
02 -
  • Dont skip rinsing the millet or you risk a slightly chalky taste that can ruin an otherwise perfect bowl.
  • Let the millet rest covered after cooking, it finishes steaming and becomes light and fluffy instead of gummy.
  • Add water to the tahini dressing slowly because it can go from thick to soupy in one tablespoon.
03 -
  • Cut the squash into uniform cubes so everything finishes roasting at the same time and you avoid mushy bits.
  • If your tahini is too thick, stir in a teaspoon of warm water before making the dressing to loosen it up.
  • Let the millet cool for a minute before assembling the bowls so the greens dont wilt too much.

Go Back