Millet is an amazing gluten-free grain and makes the base for this soothing and grounding lunch bowl. Root veggies are a fall food staple and provide us with rich earthy sweetness that calms our nervous system, while the spinach provides us with lots of iron.
Serves two
Ingredients: (preferably organic)
- 1 cup millet, cooked
- 1 sweet potato, peeled & diced
- 2 beets, peeled & diced
- 1 large carrot, peeled & diced
- a can of chickpeas, rinsed & drained
- a splash of avocado oil
- pink Himalayan salt, to taste
- 1 tsp curry powder
- 2 cups fresh spinach
Tahini Dressing
- 2 tbsp tahini
- 1/4 cup water
- ½ lemon, juiced
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 200 degrees. On a parchment paper lined baking sheet spread out the sweet potato, beet & carrots, season with avocado oil and pink salt. Next to it spread out the chickpeas and season with more avocado oil, curry powder and pink salt. Bake everything for 30 minutes.
02. Make the tahini dressing: In a small bowl, mix the tahini, water, pink salt and lemon juice and whisk until smooth.
03. Arrange your bowls: Place the spinach and millet in two deep dishes, add the root veggies and chickpeas and drizzle everything with tahini dressing. Enjoy!
