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Dinner in a bowl

December 1st, 2016

Make a delicious hearty and healthy dinner in a bowl which is ready withing 40 min. 

This week we're having cozy comfort food for you, your family, your foodie friends. 

Soft millet topped with roasted carrots, red cabbage, pomegranate and tasty avocado coconut cream. 

This healthy millet bowl has it all: The millet is high in fibre but low in simple sugars and gluten-free, too! Topped with heat-healthy avocado (the only fruit with monounsaturated fats), sweet pomegranate and roasted maple-glazed carrots our millet bowl has the potential to boost your immune system. 

Bring colour into your life #eatyourveggies

Download the recipe from our blog or order your Vegan or Vegetarian Box for week 50 (deliveries 14./16.12.2016)

Download recipe
40 min.862 kcal.2 pers.

Ingredients

  • Carrots600  g
  • Millet150  g
  • Pomegranate1  pcs
  • Avocado1  pcs
  • Lime1  pcs
  • A bag of chopped red cabbage1  pcs
  • Coconut yoghurt1  pcs
  • Flat parsley10  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Maple syrup1 tbsp.
  • Sweet paprika powder1 pinch

How to do:

Instructions

  • Preheat the oven to 200°C (fan). Peel the carrots and halve them lengthwise if they are big. Heat some olive oil in a larger ovenproof pan. Add the carrots, maple syrup, a good pinch of salt and a pinch of sweet paprika powder. Fry the carrots for 4-5 min. on medium/high heat. Transfer the pan to the hot oven and bake the carrots for 25 min. in total. Turn the carrots after 15 min. of baking.
  • Meanwhile, wash the millet in a fine strainer. Add the millet and the double amount of water to a pot and bring to a boil. Turn off the heat, cover with a lid and let sit for 10-15 min. until the water is completely absorbed. Fold in 1-2 tbsp. olive oil afterwards.
  • Add the cabbage to a bowl. Add a dash of lime juice, a pinch of salt and a pinch of pepper. Knead the cabbage for 1 min. with your hands.
  • Pit and peel the avocado. Wash, dry and chop the flat parsley. Add the avocado flesh, flat parsley and the coconut yoghurt to an immersion blender cup and purée both with your handheld blender. Stir in a dash of lime juice and season to taste with salt and pepper.
  • Halve the pomegranate. Place one half cut side down in your hand. Over smaller bowl, start whacking the pomegranate with a wooden spoon and let the seeds fall into the bowl. Repeat with the other half.

Serving

  • Add the millet to bowls and top with roasted carrots, cabbage, avocado cream and pomegranate. Drizzle with some olive oil if desired.