Spring Asparagus Bowls
with Braised Millet & Creamy Tzatziki
Millet is a gluten-free, protein-rich grain with a mild, corn-like flavor. We toast millet before braising it to accentuate its nutty notes, and top it with bright, crisp broccoli. A dollop of creamy asparagus tzatziki, studded with salty capers and red chile flakes, rounds out this high-fiber, protein-packed dish.
INGREDIENTS
- 6 oz broccoli florets, thinly sliced
- 1 tbsp vegan butter
- 1 shallot, peeled and minced
- 3 garlic cloves, peeled and minced (divided)
- 1/2 cup millet
- 2 tsp vegetable broth concentrate
- 4 oz asparagus, ends trimmed and sliced thin on the bias
- 1 tbsp capers
- 0.25 oz parsley, leaves and tender stems minced
- 1/4 cup vegan tzatziki
- 1/2 tsp red chile flakes (divided)
- 2 tsp vegan parmesan
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 1 tbsp olive oil in large pot over medium heat. Add broccoli and cook until broccoli is crisp, 3 to 4 minutes. Transfer to cutting board and allow to cool slightly. Roughly chop and set aside. Wipe pot clean. (4-serving meal: use 2 tbsp olive oil)
Add butter to same pot over medium heat. Add shallot, just half the garlic, millet, and a pinch of salt and pepper. Toast millet until fragrant and beginning to pop, 2 to 3 minutes. Add broth concentrate and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender, 23 to 25 minutes. (4-serving meal: use 4 cups water)
Stir together remaining garlic, asparagus, capers, parsley, tzatziki, and as much red chile flakes as you'd like in small bowl.
Stir parmesan into braised millet and divide between bowls. Top spring asparagus bowls with broccoli and dollop with creamy tzatziki. Tuck in!
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Farmers' Market Bowls with Roasted Bok Choy & Turmeric Tahini Dressing
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
