Vegan millet bowl with roasted squash and tahini

A colourful lunch bowl with millet, Hokkaido squash and a light sesame dressing. It's vegan and gluten-free, with fibre from the millet, squash and edamame. On the table in about 40 minutes.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 625 kcal per serving
• Protein: 21 g
• Fat: 33 g
• Carbs: 67 g

Ingredients

• 120g millet
• 400g Hokkaido squash
• 150g edamame
• 2 tbsp olive oil
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 pinch of salt

Method

You’ll need: oven · chopping board · knife · mixing bowl

1. Cook the millet in lightly salted water according to the packet instructions.
2. Dice the squash, toss it with a little olive oil and roast it in the oven at 200 °C (180 °C fan) for 25 minutes.
3. Blanch the edamame briefly in boiling water.
4. Stir the tahini with the lemon juice and a little water to make a smooth dressing.
5. Arrange the millet, squash and edamame in a bowl and drizzle everything with the dressing.

Good to know

This colourful bowl pairs sweet squash with nutty millet. The creamy sesame dressing brings it all together.

Swaps

Hokkaido squash → butternut squash (milder flavour)

Cooking tips

You don't need to peel Hokkaido squash before roasting.

Storage

Leftovers keep well in the fridge for 3 days.

Allergens

Contains sesame and soya (edamame).

Frequently asked questions

How long does a millet bowl keep in the fridge?

Leftovers keep well in the fridge for 3 days.

Dairy-free recipes