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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 539.2
  • Total Fat: 29.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 910.0 mg
  • Total Carbs: 58.1 g
  • Dietary Fiber: 17.9 g
  • Protein: 21.5 g

View full nutritional breakdown of Millet Bowl with Black Beans and Vegetables calories by ingredient
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Millet Bowl with Black Beans and Vegetables

Submitted by: STLJBASS

Introduction

This hearty meal is full of clean, flavorful ingredients. With no gluten, dairy, soy, meat, or added sugar, it's the perfect detox food

Read more at Wholeliving.com: Millet Bowl with Black Beans and Vegetables
This hearty meal is full of clean, flavorful ingredients. With no gluten, dairy, soy, meat, or added sugar, it's the perfect detox food

Read more at Wholeliving.com: Millet Bowl with Black Beans and Vegetables

Number of Servings: 2

Ingredients


    MILLET
    1/4 cup millet
    One 15-ounce can black beans, drained and rinsed
    2 tablespoons minced fresh ginger
    Kosher salt
    1 cup water
    VEGETABLES
    4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick
    1 cup shredded carrots
    2 baby bok choy, halved
    1/2 cup shredded red cabbage
    1 scallion, thinly sliced
    Freshly ground black pepper
    2 tablespoons toasted sunflower seeds
    DRESSING
    3 tablespoons extra-virgin olive oil
    3 tablespoons apple-cider vinegar

Directions


Place millet, black beans, and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork.
Steam shiitakes in a steamer over boiling water, covered, for 3 minutes. Add carrots and bok choy and steam 4 to 6 minutes more. Remove steamer from heat.
In a small bowl, whisk together oil and vinegar to make dressing. Season with a dash of salt.
Transfer millet to bowls and garnish with steamed and remaining raw vegetables. Season to taste with salt and pepper. Pour dressing over top and sprinkle with sunflower seeds.

Serving Size: makes to FULL bowls

Number of Servings: 2

Recipe submitted by SparkPeople user STLJBASS.





TAGS:  Vegetarian Meals |

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