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Summer Nourish Bowls with Crushed Olive Vinaigrette & Herby Tahini Ranch
2 or 4 Serving Dinner

Summer Nourish Bowls

with Crushed Olive Vinaigrette & Herby Tahini Ranch

Tags: Gluten-Free <600 Calories Soy-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
530
FAT
24g
CARBOHYDRATES
70g
PROTEIN
16g


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INGREDIENTS

  1. ½ cup millet
  2. 1 sweet potato, halved lengthwise and cut into wedges
  3. 1 oz tahini
  4. 1 lemon, juiced (divided)
  5. ¼ oz fresh dill, fronds picked (divided)
  6. 2 garlic cloves, peeled and minced (divided)
  7. 2 oz Castelvetrano olives
  8. 4 oz grape tomatoes, halved
  9. ¼ oz fresh basil, leaves picked and torn
  10. 6 oz green beans
  11. ¼ cup sunflower seeds
  12. 4 tbsp + 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
530
FAT
24g
CARBOHYDRATES
70g
PROTEIN
16g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the millet

Preheat the oven to 425°F. Add millet to a small saucepan over medium heat. Toast until aromatic and grains begin to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered. (4-serving meal: use 2 cups water)

2
Roast the sweet potato

Add sweet potato,1 tbsp olive oil, and pinch of salt and pepper to a baking sheet, and toss. Place wedges cut side down and roast until tender, 22 to 26 minutes. (4-serving meal: use 2 tbsp olive oil)

3
Prepare the tahini

Add tahini, just half the lemon juice, 1 tbsp olive oil, and 1 tbsp warm water to a small bowl, and whisk until smooth. Add just half the dill fronds and just 1 tsp garlic, stir to combine, and season the tahini ranch with salt and pepper. (4-serving meal: use 2 tbsp olive oil, 2 tbsp warm water) TIP: If the dressing isn’t smooth, add one tablespoon water at a time, whisking to incorporate.

4
Marinate the tomatoes

Crush the olives with the side of your knife and add to a medium bowl. Add remaining lemon juice, remaining minced garlic, tomatoes, 2 tbsp olive oil, 1 tbsp water, and basil leaves. Season with salt and gently toss the tomatoes. Let marinate until you’re ready to serve. (4-serving meal: use 4 tbsp olive oil, 2 tbsp water) TIP: You can also roughly chop the olives.

5
Roast the green beans

Remove the sweet potato wedges from the oven and push to one side of the baking sheet. Add green beans to the other side of the baking sheet, drizzle with 1 tsp olive oil, and sprinkle with salt and pepper. Roast until green beans are charred in places and just tender, 6 to 8 minutes. (4-serving meal: use 2 tsp olive oil)

6
Serve

Spread the herby tahini ranch on plates. Top with the millet and roasted vegetables. Add marinated tomatoes and crushed olives. Sprinkle with remaining dill fronds and sunflower seeds. Dig in!

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