Summer Nourish Bowls

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 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)

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)

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 1 tbsp water at a time, whisking to incorporate.

Crush the olives with the side of your knife and add to a medium bowl. Add remaining lemon juice, remaining 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.

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)

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