COCONUT MILLET BOWLS WITH KABOCHA SQUASH

Prep Time:

10 Minutes

Cook Time:

30 Minutes

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Serves:

4 Servings

Level:

Easy

Tea-Infused Delights | Vegan and Vegetarian Recipes with a Twist

About the Recipe

This recipe is a flavorful and nutritious vegan meal that combines the nutty taste of millet with the sweetness of kabocha squash and the creaminess of coconut milk. .

Ingredients

1 cup millet
2 cups water
1 can coconut milk
1 tablespoon coconut oil
1 medium kabocha squash, peeled and diced
1 red onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Fresh cilantro, chopped, for garnish

Preparation

In a medium saucepan, combine the millet and water. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes or until all the water is absorbed.
In a large skillet, heat the coconut oil over medium-high heat. Add the kabocha squash, onion, and red bell pepper. Sauté for 5-7 minutes or until the vegetables are tender.
Add the garlic, turmeric, cumin, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes.
Stir in the cooked millet and coconut milk. Reduce heat to low and simmer for 5 minutes or until the coconut milk is absorbed.
Serve the millet mixture in bowls, garnished with fresh cilantro.

NOTES:

You can use any type of winter squash in place of kabocha squash, such as butternut squash or acorn squash.
If you don't have pumpkin seeds, you can use sunflower seeds or chopped nuts instead.

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