Discover our refreshing millet meal bowl recipe! Full of flavors and textures, this colorful recipe is perfect for busy evenings or office lunches. Whether you're vegan or not, this is a must-try recipe!
Ingredients
TVP Mix
- 5 ml (1 tsp) olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 310 ml (1 ¼ cups) dry textured vegetable protein (TVP)
- 180 ml (¾ cup) water
- 15 ml (1 tbsp) soy sauce
- 2.5 ml (½ tsp) chili seasoning
- 2.5 ml (½ tsp) smoked paprika
- 1 ml (¼ tsp) cumin
Millet
- 125 ml (½ cup) dry millet
- 375 ml (1 ½ cups) water
- Pepper and salt, to taste
Red Cabbage Salad
- ⅛ red cabbage, finely chopped
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) wine vinegar
- Pepper and salt, to taste
Toppings
- 2 tomatoes, diced
- 60 ml (¼ cup) cilantro, chopped
- The juice of ½ lime (or 15 ml (1 tbsp))
- Pepper and salt, to taste
- ½ head lettuce, chopped
- 1 avocado, sliced
- 60 ml (¼ cup) dairy-free sour cream (if desired)
- 60 ml (¼ cup) salsa (homemade or store-bought)
- Lime wedges, optional
Preparation
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In a non-stick pan, heat the oil and cook the onion and garlic for 2-3 minutes.
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Add the TVP and water followed by the seasonings and mix well. Continue cooking until the water has evaporated. Add water if the mixture seems too dry. Set aside.
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In a pot, bring water to a boil and cook the millet according to package instructions. Season to taste.
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Meanwhile, prepare the toppings. For the cabbage salad, mix in a bowl with the oil, vinegar, salt, and pepper, and massage with your hands to soften the cabbage. Then mix the tomatoes with cilantro, lime juice, salt, and pepper in another bowl.
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Divide the lettuce, avocado, and other toppings among 4 plates, add the TVP and millet, then garnish with a tablespoon of salsa and vegan sour cream, and a lime wedge if desired. Enjoy immediately while the millet and TVP are still warm.
Notes
Keeps for 3-5 days in the refrigerator in an airtight container.
Millet is a lesser-used whole grain that deserves recognition! It can be found in most grocery stores. You can substitute it with quinoa or any other whole grains in this recipe.
