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Vegan Millet Bowl w/ Jalapeño Tahini

This vegan millet bowl is full of plant-based goodness, with delicious roasted vegetables and a mouthwatering jalapeño tahini dressing. This recipe makes 2-3 large bowls.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes



  • 1 Cup Millet
  • 2 Cups Water
  • Pinch of Salt

Jalapeño Dressing

  • 1/3 Cup Tahini
  • 1/3 Cup Water
  • 1 Jalapeño ribs and seeds removed
  • 2 Tbs Fresh Parsley
  • 1/2 Tsp Salt or more to taste
  • Black Pepper to taste
  • Juice from 1/2 a Lemon

Roasted Vegetables

  • 1/2 Head Cauliflower
  • 10-12 Brussels Sprouts
  • 1 Russet Potato
  • Drizzle Extra Virgin Olive Oil
  • 3/4 Tsp Salt
  • 3/4 Tsp Paprika
  • Black Pepper to taste

To Serve

  • Kale
  • Avocados
  • Hemp Seeds



  1. First, preheat the oven to 425 degrees F.

  2. Then, bring the water, millet, and a pinch of salt to boil in a pot on the stove. Reduce heat to low, and simmer 20-25 minutes or until millet is al dente.

  3. When done, fluff with a fork and set aside.

Roasted Vegetables

  1. First, prep your vegetables - cut the 1/2 cauliflower into florets, cut the brussels sprouts in half, and cut the russet potato into 3/4-inch pieces.

  2. Lay veggies out on a baking sheet lined with parchment paper and add on a small drizzle of olive oil. Then, add on the salt and spices, and mix with your hands until vegetables are evenly coated.

  3. Bake veggies in the oven for 30-35 minutes.

Jalapeño Dressing

  1. While veggies are roasting, make the dressing.

  2. First, cut the jalapeño in half and remove the ribs and seeds.

  3. Then, add all dressing ingredients into a blender and blend on high until smooth and creamy.

Putting It All Together

  1. Assemble your bowls - add on a layer each of kale, millet, and the roasted veggies. Drizzle with as much of the dressing as you like. Serve with avocado and hemp seeds, if desired.

  2. Enjoy!