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Coconut Millet Bowl with Berbere Spiced Squash

15 mins Cook
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Copy of NomNom Recipes 95 1

Coconut Millet Bowl with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce. A vegan, plant-based totally meal, complete of colourful taste and spice.
another nourishing veggie bowl! This time offering millet cooked in coconut milk with a little turmeric for a golden glow. Kabocha, chickpeas, and shallots are roasted with richly spiced fragrant Ethiopian berbere paste. The bowl is finished with a groovy cucumber coconut lime sauce balancing out the heat and adding a adorable brightness. colorful, tasty and clean to make!

Coconut Millet Bowl

Millet has all types of suitable stuff going for it! high in nutrients and vitamins, millet is a moderate-flavored, gluten-loose grain. The taste recommendations of corn with a slightly sweet nuttiness. Cooking up speedy, gentle and fluffy, millet is likewise very cost effective, versatile and clean to include into your favourite dishes. by adjusting the liquid you can cook dinner it more like rice or quinoa, or make it extra like a porridge or gentle polenta.

developing up, my mom used to make a creamy breakfast porridge with millet, cinnamon sticks and dates cooked overnight in a slow cooker- so exact!! It lends itself flawlessly to both savory and sweet flavor affects.

Scoop 1/2 cup of the thick cream off of the top of the canned coconut milk for the drizzle sauce and set aside.

the use of the last coconut milk and water we are going for a grain-like texture with the millet here.

bring liquid to a simmer, upload millet, turmeric and salt.

permit simmer blanketed. Don’t height! Very crucial to depart the lid on so the steam does now not get away.

blend Berbere spice with oil and water to create a paste. This additionally heightens the flavors bringing out the risky oils as the spices hydrate. permit take a seat for 10 minutes earlier than using.

you can make the Berbere Spice from scratch or purchase it at most upscale grocery shops, or online.
I truely encourage you to look for pink kabocha squash because it is so uniquely scrumptious! you would possibly take a look at with your nearby farmers- it’s miles a hot item right here in the Pacific Northwest. The skin is thin, no want to peel. Yams, butternut, or delicata could all be scrumptious as well.
The berbere gets thick after soaking, creating a beautiful paste.
Liberally coat squash, shallots and chickpeas with the paste. (you may without problems add fowl breasts or thighs to the roast too- see recipe notes!). give a sprinkling of salt and pop into the oven to roast.
put together the sauce at the same time as the whole thing is cooking.

combination till creamy.
bring together the bowls with millet on the bottom, topping with the nice and cozy squash, shallots and chickpeas.

add clean spinach and drizzle with the creamy sauce.
Sprinkle with toasted coconut flakes.

Coconut Millet Bowl with Berbere Spiced Squash

Coconut Millet Bowl with Berbere Spiced Squash

Coconut Millet Bowl with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce. A vegan, plant-based totally meal, complete of colourful taste and spice.
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 2 tablespoons Berbere spice

  • 2 tablespoons avocado oil (or other neutral-flavored oil)

  • 2 tablespoons water

  • 1 1/2 lb kabocha squash 3/4 ” slices (substitute yams, butternut or delicata)

  • 15 oz can chickpeas, drained or 1 1/2 cups cooked

  • 2 large shallots, peeled and thickly sliced (I cut in half and then cut each half in thirds)

  • Coconut Millet

  • 1 cup millet

  • 1 cup from a 1 15 oz can coconut milk (not lite!) divided, see instructions

  • 1 1/2 cups water

  • 1 tablespoon coconut oil

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon salt

  • Drizzle Sauce

  • 1/2 cup coconut cream (from the divided can)

  • 1/4 cup lime juice (1-2 limes worth)

  • zest of one lime (about 1 teaspoon)

  • 1/4 teaspoon sea salt

  • 1 teaspoon honey

  • 1/2 cup cucumber chunks, peeled and deseeded

  • 1 teaspoon grated fresh ginger or a few thin slices

  • 1/2 cup fresh cilantro, roughly chopped stems and leaves

  • 1/4 cup fresh mint leaves, roughly chopped

  • 3 cups fresh spinach

  • Cook Mode Prevent your screen from going dark


Set oven to four hundred ranges.

Make the Berbere Paste

Blend collectively berbere, oil and water in a bowl set apart to hydrate for 10 mins.

Cook the Millet

Reserve 1/2 cup of the thick cream a part of the coconut milk and set aside.
Deliver the final coconut milk, water, turmeric and salt to a simmer in a sauce pan. upload coconut oil and millet bring to a mild boil and then turn down to lowest simmer go away included for 15 minutes. with out lifting the lid. go away included (no peaking!) flip off warmness and permit sit as a minimum 10 mins greater.

put together Sheet Pan Roast

Region organized squash, shallots and chickpeas on sheet pan with parchment. Liberally spread berbere paste with a broom. Sprinkle with salt and location inside the oven for half-hour or until everything is cooked and roasty.

Make the Drizzle

Blend together the reserved coconut cream, lime juice & zest, salt, honey, cucumber, and sparkling ginger till clean. upload in cilantro and mint and mix simply another few seconds, sufficient to interrupt up the herbs however nevertheless keeping pieces and flecks.
Collect the bowls with the veggies on pinnacle of the nice and cozy millet. add sparkling spinach and drizzle with the sauce.
Top with toasted coconut.


If including hen breast or thighs to sheet pan roast, growth berber paste 1 greater tablespoon each of berbere spice, oil and water.
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