Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Fill a large stockpot with water, bring to a boil, and add the beets and carrots, cooking for 5–7 minutes or until slightly tender.
Transfer the beets and carrots as well as the broccoli and red onion to the baking sheet. Roast for 25 minutes or until tender.
Toast the millet: In a large, dry saucepan, toast the dry millet over medium heat for 4–5 minutes or until it turns a rich golden brown and the grains become fragrant. Toss or stir frequently to prevent it from burning.
Add vegetable broth and salt, if using, and bring to a boil. Lower the heat to simmer, cover, and cook for 30 minutes. Let stand for 10 minutes before fluffing with a fork.
Meanwhile, make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.
Assemble your bowl: Divide the millet between two bowls.
Divide the carrots, beets, broccoli, and red onion between the bowls.
Divide the dressing between the bowls and stir well.
Top with cranberries and pumpkin seeds.
Chef's Notes
Substitutions
Instead of millet, use quinoa, brown rice, or other organic whole grain of choice.
Substitute sweet potato or butternut squash for carrots.
Substitute cauliflower or brussels sprouts for broccoli.
Instead of roasted beets and carrots, try shredded raw beets and carrots.
Instead of cilantro, try chives or parsley.
Type of orange
We used a juicy and seedless navel orange for the dressing. Using a sweet orange with no seeds would be ideal since you’re blending the whole orange.
Prep Ahead
Prepare the millet ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Prepare the dressing ahead of time and store in the refrigerator for up to 5 days.
Prepare the roasted veggies ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Fill a large stockpot with water, bring to a boil, and add the beets and carrots, cooking for 5–7 minutes or until slightly tender.
Transfer the beets and carrots as well as the broccoli and red onion to the baking sheet. Roast for 25 minutes or until tender.
Toast the millet: In a large, dry saucepan, toast the dry millet over medium heat for 4–5 minutes or until it turns a rich golden brown and the grains become fragrant. Toss or stir frequently to prevent it from burning.
Add vegetable broth and salt, if using, and bring to a boil. Lower the heat to simmer, cover, and cook for 30 minutes. Let stand for 10 minutes before fluffing with a fork.
Meanwhile, make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.
Assemble your bowl: Divide the millet between two bowls.
Divide the carrots, beets, broccoli, and red onion between the bowls.
Divide the dressing between the bowls and stir well.
Top with cranberries and pumpkin seeds.
