The super bowl

photo by me

As wonderful as the Canada Day long weekend was, I definitely consumed my fair share of booze and junk food. By the time Monday rolled around, I was in some serious need of healthy eats. This was my first time cooking with millet and I found it hearty and satisfying, kind of like a cross between brown rice and quinoa. I topped it with wilted kale, crunchy cucumbers, chewy sun dried tomatoes and creamy avocado for an array of textures. A splash of lemon juice, tamari and chili sauce added just the right amount of punch to this healthy bowl of goodness.

Millet and veggie bowl
Serves 2

1 cup millet (or any other whole grain would do)
2 1/2 cups water
pinch of salt
1/2 bunch kale, ribs and stems removed
1 clove garlic, minced
1/2 cucumber, chopped
1/2 cup sun dried tomatoes, coarsely chopped
1 avocado, sliced lengthwise
3 tbsp olive oil
2 tbsp tamari (soy sauce would work too)
1 tbsp chili sauce (optional)
2 lemon wedges

In a small pot, bring the water to a boil and season with salt. Add the millet, reduce heat to low and simmer covered for about 15-20 minutes until all of the water has been absorbed. Remove from heat and fluff with a fork.

Meanwhile, heat 1 tbsp of the olive oil in a pan and add the minced garlic and kale. Sautee until just wilted, this should only take 3-5 minutes, and set aside for later.

To serve, spoon millet into two bowls and top each one with cucumber, sun dried tomatoes, avocado and kale. Drizzle each bowl with 1 tablespoon each of olive oil and tamari. Garnish with chili sauce and a lemon wedge.

Bon appetit!

P.S. Check out my latest post for One Green Planet here!