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  • Millet Buddha Bowl with Tahini Dressing
Millet Buddha Bowl with Tahini Dressing

Millet Buddha Bowl with Tahini Dressing

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Nourishing and versatile, this wallet-friendly Millet Buddha Bowl with Tahini Dressing from food and travel writer Ghillie James can be easily adapted to use up whatever’s in your fridge. You could replace the tofu with hot-smoked salmon or grilled halloumi – anything goes. Fibre-rich millet is great at soaking up the flavours of garlic, paprika and turmeric, while the avocado and pomegranate bring a fresh finish.
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Ingredients

  • 450g sweet potatoes, peeled and cut into 3cm wedges
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • 1 garlic clove, crushed or grated
  • 3 tbsp olive oil, plus 1tsp, and a drizzle for frying
  • 180g millet grain (check the brand is gluten free if required)
  • ½ tsp salt
  • 200g smoked tofu, cubed
  • 125g kale, stems discarded, leaves torn into small pieces
  • 1 tbsp mixed seeds, toasted
  • 1 avocado, sliced
  • 2 tbsp pomegranate seeds
  • 3 tbsp tahini
  • 1 lemon, juiced

Method

Step 1

Preheat the oven to 220°C/200°C fan/gas 7. In a roasting tin, toss the sweet potato with the turmeric, paprika, garlic, 1tbsp oil and some seasoning. Roast for 15-20 mins, turning once. Remove and set aside.

Step 2

Meanwhile, dry-fry the millet in a pan for 3-4 mins, stirring, until toasted. Add the salt, 1tsp oil and 400ml boiling water; be careful, it’ll splutter a bit. Cover and simmer for 15 mins. Remove from the heat but keep covered for 10 mins.

Step 3

Meanwhile, fry the tofu in a frying pan with a splash of oil for 2-3 mins over a medium heat.

Step 4

For the dressing in a bowl, whisk the tahini, 2 tbsp oil and lemon juice with enough cold water to loosen; season to taste.

Step 5

Put the kale and mixed seeds in a small bowl and pour over half the dressing; rub it in with your hands to soften the kale.

Step 6

Fluff up the millet with a fork and pile into bowls. Add the kale and gently mix, then top with the sweet potato, tofu, avocado and a sprinkling of pomegranate seeds. Drizzle over the remaining dressing.

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