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.
First, preheat the oven to 425 degrees F.
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.
When done, fluff with a fork and set aside.
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.
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.
Bake veggies in the oven for 30-35 minutes.
While veggies are roasting, make the dressing.
First, cut the jalapeño in half and remove the ribs and seeds.
Then, add all dressing ingredients into a blender and blend on high until smooth and creamy.
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.