Kodo Millet Grain Bowl

Ingredients

• 1 cup kodo millet (soaked 30 min)
• 2¼ cups water or light vegetable stock
• 1 medium sweet potato, cubed
• 1 cup chickpeas (cooked or canned)
• 2 tbsp olive oil
• 1 tsp cumin powder
• ½ tsp smoked paprika
• Salt and pepper
• For the tahini drizzle: 2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, pinch of garlic powder
• Handful of greens (spinach, rocket or kale)

Method

1. 1

   Cook kodo millet: bring to a boil with stock, reduce heat, cover and simmer 18–20 minutes. Fluff and season.

2. 2

   Toss sweet potato and chickpeas with olive oil, cumin, paprika, salt and pepper.

3. 3

   Roast at 220 °C for 22–25 minutes, turning once, until golden.

4. 4

   Whisk together tahini, lemon juice, water and garlic powder until smooth.

5. 5

   Assemble: a base of millet, roasted veg and chickpeas, a handful of greens and a generous drizzle of tahini.