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Veggie Nourish Bowls with Olives & Herby Tahini
2 or 4 Serving Dinner

Veggie Nourish Bowls

with Olives & Herby Tahini

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 roasted sweet potato and green beans. Herby tahini with fresh dill and buttery Sicilian olives round out this nourishing, high-protein grain bowl.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
45 min
CALORIES
590
FAT
30g
CARBOHYDRATES
67g
PROTEIN
17g

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INGREDIENTS

  1. 1/2 cup millet
  2. 1 sweet potato, cut into 8 wedges
  3. 6 oz green beans, trimmed
  4. 2 tbsp tahini
  5. 1 lemon, juiced (divided)
  6. 0.25 oz dill, fronds picked (divided)
  7. 2 garlic clove, peeled and minced (divided)
  8. 2 oz Castelvetrano olives, roughly chopped
  9. 4 oz grape tomatoes, halved
  10. 0.25 oz basil, leaves torn
  11. 1/4 cup sunflower seeds
  12. 1/4 cup + 1 tsp olive oil*
  13. Salt*
  14. Pepper*
Allergens: sesame
Tools: Small saucepan with lid, Baking sheet
SERVINGS
PREP & COOK TIME
45 min
CALORIES
590
FAT
30g
CARBOHYDRATES
67g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the millet

Preheat oven to 425°F. Toast millet in small saucepan over medium heat until fragrant and beginning 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 from heat and set aside, covered. (4-serving meal: use 2 cups water)

2
Roast the veggies

Combine sweet potato, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crispy in places, 25 to 30 minutes. Push potato to one side of baking sheet. Add green beans to other side, 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 tbsp olive oil, 2 tsp olive oil)

3
Prepare the herby tahini

Whisk together tahini, just half the lemon juice, just half the dill fronds, just 1 tsp garlic, 1 tbsp olive oil, 1 tbsp warm water, and a pinch of salt and pepper in small bowl. (4-serving meal: use 2 tsp garlic, 2 tbsp olive oil, 2 tbsp warm water) (TIP: If the dressing is too thick, whisk in 1 tbsp warm water at a time.)

4
Marinate the tomatoes

Stir together olives, remaining lemon juice, remaining garlic, tomatoes, basil, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper. Set aside. (4-serving meal: use ¼ cup olive oil, 2 tbsp water)

5
Serve

Spread herby tahini on plates. Top with millet and roasted veggies. Add marinated tomatoes and olives. Sprinkle with remaining dill and sunflower seeds. Dig in!

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