Millet Buddha Bowl with Tahini Dressing
Ingredients
450 g of sweet potatoes, peeled and cut into 3cm wedges
0.5 tsp of ground turmeric
0.5 tsp of smoked paprika
1 garlic clove, crushed or grated
180 g of millet grain (check the brand is gluten free if required)
0.5 tsp of salt
200 g of smoked tofu, cubed
125 g of kale, stems discarded, leaves torn into small pieces
1 tbsp of mixed seeds, toasted
1 avocado, sliced
2 tbsp of pomegranate seeds
3 tbsp of tahini
1 lemon, juiced
3 tbsp of olive oil, plus 1tsp, and a drizzle for frying
4 servings
Calories~663 kcal
Protein~19 g
Carbs~70 g
Fat~36 g
Fiber~13 g
Sugar~8 g
Total recipe
Calories~2,650 kcal
Protein~75 g
Carbs~280 g
Fat~145 g
Fiber~50 g
Sugar~30 g
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. In a roasting tin, toss the sweet potato with the turmeric, paprika, garlic, 1tbsp oil and some seasoning. Roast for 15-20 mins, turning once. Remove and set aside.
Step 2
Meanwhile, dry-fry the millet in a pan for 3-4 mins, stirring, until toasted. Add the salt, 1tsp oil and 400ml boiling water; be careful, it’ll splutter a bit. Cover and simmer for 15 mins. Remove from the heat but keep covered for 10 mins.
Step 3
Meanwhile, fry the tofu in a frying pan with a splash of oil for 2-3 mins over a medium heat.
Step 4
For the dressing in a bowl, whisk the tahini, 2 tbsp oil and lemon juice with enough cold water to loosen; season to taste.
Step 5
Put the kale and mixed seeds in a small bowl and pour over half the dressing; rub it in with your hands to soften the kale.
Step 6
Fluff up the millet with a fork and pile into bowls. Add the kale and gently mix, then top with the sweet potato, tofu, avocado and a sprinkling of pomegranate seeds. Drizzle over the remaining dressing.
