This is the perfect time of year to enjoy sweet potatoes. They are so cheap at the store that I somehow ended up with a whole fridge drawer full! Oops. Oh well. At least I love to eat them and they are easy to incorporate into many dishes. This moroccan sweet potato millet bowl is great for serving a crowd because it will accommodate many diets. It is both vegan, and gluten free. Also, the warming spices are perfect on cold winter days!
Did you enjoy sweet potatoes with your thanksgiving feast? We have enjoyed sweet potatoes and other roasted root vegetables in this bowl, and in these hand pockets lately. Both recipes would be fun additions to a holiday spread. What are your favorite ways to use sweet potatoes? Share some ideas with us in the comments! Enjoy!
Variations to the Moroccan Sweet Potato Millet Bowl:
- I like millet because it is inexpensive. You could also try quinoa or brown rice.
- I always keep almonds in the house to easily add protein to veggie packed meals like this one. Pistachios would be a great alternative to try.
- My family is not a fan of raw onions. If you like onions, some sliced green onions would be a perfect addition!
- 1 cup millet
- Splash olive oil
- 1 small sweet potato,peeled, about 2 cups diced
- 1 bunch small carrots, about 2 cups diced
- 2 garlic cloves, minced
- ½ cup raisins
- 10 sprigs fresh parsley, about ¼ cup loose, minced
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp cinnamon
- ½ tsp salt
- ¼ cup olive oil
- ¼ cup lemon juice
- ⅓ cup toasted almonds, roughly chopped
- Cover the millet with water and bring to a boil. Simmer for about 10 minutes, or until tender. Drain.
- Meanwhile, heat a heavy bottomed cast iron skillet over medium heat. Add a splash of olive oil with the sweet potatoes and carrots. Cook until tender and starting to brown.
- In a large bowl, stir together millet, sweet potatoes, carrots, garlic, raisins, and parsley.
- In a liquid cup measure, mix together cumin through lemon juice. Pour over the millet mixture and stir well to coat.
- Divide the millet mixture into 4 bowls and top with almonds.
This recipe was shared at The Weekend Potluck Party and the Plant Based Potluck, and Healthy Vegan Fridays!
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