Looking for a nutritious and satisfying meal that’s both delicious and visually appealing? This Millet and Sweet Potato Buddha Bowl is the perfect choice! Packed with wholesome ingredients like nutty millet, roasted sweet potatoes, and a variety of fresh vegetables, this bowl is a vibrant and balanced meal. Topped with a creamy tahini dressing, it’s sure to become a favorite in your meal rotation. Let’s get started!

Ingredients:

• For the Bowl:
  • 1 cup millet
  • 2 cups water or vegetable broth
  • 1/4 teaspoon salt
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 2 cups fresh spinach or mixed greens
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 2 tablespoons chopped fresh parsley or cilantro (optional)
• For the Tahini Dressing:
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic, minced
  • 2-3 tablespoons water (to desired consistency)
  • Salt and pepper to taste

Instructions:

1. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of water or vegetable broth and 1/4 teaspoon salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Roast the Sweet Potatoes:
   • Preheat your oven to 400°F (200°C).
   • Place the cubed sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with paprika, ground cumin, salt, and pepper. Toss to coat evenly.
   • Roast in the preheated oven for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and slightly caramelized. Remove from oven and set aside.
3. Prepare the Tahini Dressing:
   • In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup or honey, minced garlic, salt, and pepper.
   • Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
4. Assemble the Buddha Bowl:
   • In serving bowls, start with a base of cooked millet.
   • Arrange the roasted sweet potatoes, chickpeas, avocado slices, cherry tomatoes, cucumber, and fresh spinach or mixed greens around the millet.
   • Sprinkle with pumpkin seeds or sunflower seeds and chopped fresh parsley or cilantro, if using.
5. Dress the Bowl:
   • Drizzle the tahini dressing generously over each bowl.
6. Serve:
   • Serve immediately, enjoying the colorful presentation and diverse flavors.

Tips and Variations:

• Extra Protein: Add grilled chicken, tofu, or a poached egg for an extra protein boost.
• Different Greens: Substitute spinach with kale, arugula, or mixed greens.
• Make Ahead: Cook the millet and roast the sweet potatoes in advance. Store them in the refrigerator and assemble the bowls just before serving.
• Spice Variation: Add a pinch of cayenne pepper or red pepper flakes to the sweet potatoes for a spicy kick.

Enjoy this Millet and Sweet Potato Buddha Bowl as a wholesome and vibrant meal that’s perfect for any time of day. The combination of nutty millet, sweet roasted potatoes, fresh vegetables, and creamy tahini dressing makes for a delightful and satisfying dish. Happy cooking!