Millet Buddha bowl with beetroot houmous
Give your lunchbox an upgrade with this nutrient-packed vegetarian Buddha Bowl, packed full of millet, corn, mango and beetroot houmous.
Introduction
This bowl is piled with nutrient-dense raw veg and rounded like Buddha’s belly!
Ingredients
50g | millet |
1 | sweetcorn on the cob |
1 tbsp | olive oil |
2 tsp | balsamic vinegar |
1 small handful | of baby spinach |
1 handful | of pea shoots (or baby salad leaves) |
50g | cannellini beans, ready to eat |
2 | chestnut mushrooms, sliced |
1 | small carrot, julienned or grated |
1/2 | small mango, peeled and diced |
3 tbsp | beetroot houmous |
1 tbsp | sunflower seeds |
2 | lime wedges to serve |
Salt and pepper to taste |
Method
Soak the millet overnight in double the volume of water. Drain and rinse well.
Place the millet in a saucepan on the hob. Cover with water and bring to the boil. Lower the heat and simmer for 10 minutes until soft but not mushy. Drain and place in a mixing bowl.
Using a sharp knife, slice the corn kernels off the cob and combine with the cooked millet.
To make the dressing, combine the olive oil and vinegar in a small dish or glass jar and shake well.
Put a bed of millet and sweetcorn in a bowl and arrange the greens, beans, vegetables, and mango around it with a generous dollop of beetroot houmous in the middle.
Drizzle with dressing, sprinkle with sunfl ower seeds, and garnish with lime wedges.
Season with salt and pepper.