This delicious all-veggie power bowl will set you up for a hit of vitamin B, fibre, calcium, magnesium, iron, potassium and zinc - a tasty gluten-free lunch or dinner option for 2!
Recipe curtesy of Nadra Shah who aims to support mental wellbeing through nourishing food. Nadra, the founder is a graduate from the Ballymaloe Cookery School in Ireland, and is a registered Nutritional Advisor with the Naturopathic Nutrition Association (NNA).
Millet Grain Beetroot Power Bowl
Serves 2
Ingredients:
100g Millet Grains
To Make the Beetroot:
3 bulbs of fresh Beetroot
100g Sundried Tomatoes
1 bunch of Coriander
1 bunch of Basil
2tbsps Pumpkin Seeds
Extra Virgin Olive Oil
Salt & Pepper
To make the Kale Hummus:
400g Butter Beans
A handful of Green Kale
12 tbsp of Tahini
3 Bulbs of Garlic
Extra Virgin Olive Oil
Salt & Pepper
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How To Make The Beetroot:
1. Wash the beetroot removing any dirt, top and tail the ends with a knife.
2. Bring to the boil a pan of water with a tbsp of vinegar (this will help retain the colour of the Beetroot).
3. Add the beetroot and allow to cook for about 15-20 mins, you want to retain a slight bite to the beetroot.
4. Once cooked, drain and allow to cool.
5. Add the beetroot and rest of the ingredients to a food processor and blend until smooth.
6. Taste and add oil, salt and pepper to your taste. Allow to cool.
How To Make The Kale Hummus:
1. Pre-heat your oven to 180 degrees Celsius.
2. Place the garlic bulbs as they are into your oven and roast for about 15 minutes.
3. Wash ad prepare your kale by removing the hard stalks, retaining the leaves.
4. Rinse the butter beans in water.
5. Once the garlic is soft, remove from the oven and squeeze the garlic from the bulb (top tip: use gloves!).
6. Place all the ingredients into a food processor and blend. You may need to add some water to thin it out, taste and add oil, salt & pepper as required.
How To Cook The Millet:
1. Bring 300ml of water to the boil. Take off the heat and allow the millet to stand in the water for 10 minutes.
2. Bring the pan back to the boil, turn down to a simmer and cook for approx. 20 minutes.
3. Once the millet is cooked, drain and then stir in the beetroot mix. There is likely to be more than you need to serve so you can save any leftovers for a later date.
4. Taste and season as you desire.
5. Divide between two bowls and top with the Kale Hummus, toasted pumpkin seeds and a poached egg if you like!
6. To create a quick turmeric egg as shown in the image, add a tsp of turmeric to the water along with your vinegar while poaching your egg. This will give it a lovely yellow colour and a hint of flavour.
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