Gluten-Free Sweet Potato Millet Salad Bowls

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Prep time: 25 mins
Cook time: 25 mins
Calories: 400

Gluten-Free Sweet Potato Millet Salad Bowls

Photography by Matthew Kadey

Roasting the vegetables enhances their sweetness. For a quick gluten-free meal, make the components ahead and assemble the salad right before serving. 

MAKES 6 SERVINGS.

Ingredients:

2 cups low-sodium gluten-free vegetable broth or water
1 cup uncooked millet
2 medium sweet potatoes, cubed
1 tablespoon + 2 teaspoons grapeseed oil or canola oil, divided
1 teaspoon smoked paprika
½ teaspoon salt, divided
2 pints cherry tomatoes
4 cups baby greens
1 (14-ounce) can black beans, drained and rinsed
1/3 cup fresh cilantro, for garnish

Gluten-Free Pumpkin Seed Dressing

½ cup boiling water
1/3 cup unsalted roasted pumpkin seeds, more for garnish
1 tablespoon olive oil or pumpkin seed oil
1 garlic clove, minced
Juice of ½ lime
1 teaspoon ground cumin
½ teaspoon chilli powder, optional
½ teaspoon salt

Directions:

1. Bring 2 cups broth to a boil in a medium saucepan. Add millet, bring to a boil, reduce heat to medium-low and simmer, covered, 20 minutes or until millet is tender and water has been absorbed. Keep covered and set aside 5 minutes. Then fluff with fork.

2. Preheat oven to 425°F. Place 2 rimmed baking sheets in oven as it heats.

3. Toss sweet potatoes with 1 tablespoon oil, smoked paprika and 1/4 teaspoon salt and spread sweet potatoes out on a hot baking sheet. Toss tomatoes with 2 teaspoons oil and 1/4 teaspoon salt and spread them out on second baking sheet. Place sweet potatoes in preheated oven and roast until tender, about 25 minutes. About halfway through baking time, place tomatoes in preheated oven and roast until they begin to shrivel, about 12 minutes.

4. To make dressing, carefully place ½ cup hot water, pumpkin seeds, olive oil, garlic, lime juice, cumin, chilli powder, if using, and ½ teaspoon salt in a blender container and process until smooth.

5. To serve, divide cooked millet, greens, beans, sweet potato and tomatoes (along with any juices released during roasting) equally among serving bowls. Drizzle Pumpkin Seed Dressing over millet and vegetables. Top with cilantro and extra pumpkin seeds for crunch.

Each serving contains 400 calories, 13g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 465mg sodium, 57g carbohydrate, 12g fiber, 5g sugars, 15g protein, 25Est GL.
Each tablespoon of dressing contains 33 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 74mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 2g protein, 0Est GL.

Contributing chef Matthew Kadey, RD, (rocketfuelfoods.net) is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

1 serving contains 400 calories, 13g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 465mg sodium, 57g carbohydrates, 12g fiber, 5g sugars, 15g protein.