1400 700 241b 6f8f vegan millet hero

Moroccan Spiced Millet

with Summer Squash and Roasted Tomatoes


Middle Eastern Dinner Side Dish Hearty Vegetables Squash Leafy Greens Soy-Free Gluten-Free Summer Recipes Spring Recipes
2 2
45 min


  1. 2 ounces carrot
  2. 2 ounces celery
  3. 1 shallot
  4. Garlic**
  5. 2 tablespoons pine nuts
  6. 1/2 cup millet
  7. 2 tablespoons plus 1 teaspoon vegetable oil*
  8. 4 tablespoons tomato paste
  9. 1/4 teaspoon red pepper flakes
  10. 1 teaspoon turbinado sugar
  11. 2 tablespoons vegetable stock powder
  12. Salt and pepper*
  13. 14 ounces tomatoes
  14. 6 ounces yellow squash
  15. 6 ounces zucchini
  16. 1 ounce baby spinach
  17. Fresh basil
  18. 2 tablespoons nutritional yeast
  19. 1/8 teaspoon cinnamon
  20. *Not included
  21. **One head of garlic included in one of the meal bags


Dice the vegetables

Pre-heat the oven to 375°F. Rinse and dry the carrot and celery. Peel and dice the shallot, 2 cloves of garlic, and carrot. Dice the celery. Keep all vegetables separate for now and set off to the side. Put a medium skillet over medium heat and add the pine nuts. Toast, shaking the pan frequently until lightly browned and fragrant, about 5 minutes. Transfer to a plate and set aside.

Prepare the millet

Put a large skillet over medium-high heat and add the millet. Cook, shaking the pan frequently, until it begins to smell toasted, about 3 to 4 minutes. Add 1 tablespoon of oil, tomato paste, red pepper flakes, and the sugar. Cook, stirring constantly, until the tomato paste is hot, about a minute. Add half of the garlic and half of the shallot to the skillet and cook until fragrant, about a minute. Reserve the rest of garlic and onion for the squash in step 5.

Cook the millet

Add the carrot and celery to the same skillet and mix well to combine. Add vegetable powder, a pinch of salt and 2 1/2 cups of water; stir to combine. Bring to a boil, cover, and reduce heat to medium. Cook until the millet is tender and all of the water is absorbed, about 25 to 30 minutes.

Prepare the tomatoes

While the millet is cooking, rinse and dry the tomatoes. Trim the tops off of the tomatoes and cut them in half. Put them onto a rimmed baking sheet and toss with 1 teaspoon oil and a pinch each of salt and pepper. Roast for about 10 to 15 minutes or until golden brown.

Cook the zucchini and squash

Rinse, trim, and chop the yellow squash and zucchini. Put a medium skillet over medium-high heat and add 1 tablespoon of oil. Cook the remaining shallot and garlic until translucent, about 1 minute, and add the cinnamon, yellow squash, and zucchini. Cook, stirring occasionally until squash is slightly tender, about 6 to 8 minutes. Taste and season with salt and pepper.

Serve the millet

Rinse, dry and roughly chop the spinach and basil leaves. When the millet mixture is finished, add the nutritional yeast, basil, spinach and toasted pine nuts. Turn off the heat and let the millet wilt the spinach. Serve millet and roasted tomatoes with the squash.