Harvest Grain Breakfast Bowl

·
·
2 min read
Summary

If you enjoy a savory breakfast, this one's for you! It’s also for you if you like recipes that are great for breakfast, lunch, or dinner, because this bowl is delicious any time of day. It calls for millet, but feel free to experiment with any organic whole grain you like. It’s also packed with fiber, vitamins, minerals, and phytonutrients thanks to the variety of colorful vegetables. Honestly, it’s almost too pretty to eat! Pro-tip: Make it the night before so the dressing has time to marinate the grains and veggies, creating even more delicious flavors (it’s great hot or cold!).

Yields4 ServingsPrep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

Ingredients

Veggies
 ¾ cup beets (diced)
 ¾ cup carrots (diced)
 1 cup organic broccoli (stems removed, finely chopped)
 ½ cup red onion (diced)
Millet
 1 cup organic millet (dry)
 2 cups vegetable broth (unsalted, preferably homemade)
 ¼ tsp salt (optional)
Dressing
 1 medium orange, sweet variety, peeled (see Chef’s Notes)
 1 tbsp tahini
 1 tbsp organic apple cider vinegar
 ¼ tsp salt (optional)
 water (as needed)
 ¼ cup cilantro (optional) roughly chopped
Toppings
 ¼ cup cranberries (dried, unsweetened, unsulfured)
 ¼ cup raw pumpkin seeds

Directions

1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2

Fill a large stockpot with water, bring to a boil, and add the beets and carrots, cooking for 5–7 minutes or until slightly tender.

3

Transfer the beets and carrots, as well as the broccoli, to the baking sheet. Roast for 25 minutes or until tender.

4

Toast the millet: In a large, dry saucepan, toast the dry millet over medium heat for 4–5 minutes or until it turns a rich golden brown and the grains become fragrant. Toss or stir frequently to prevent it from burning.

5

Add vegetable broth and salt, if using, and bring to a boil. Lower the heat to simmer, cover, and cook for 30 minutes. Let stand for 10 minutes before fluffing with a fork.

6

Meanwhile, make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.

7

Assemble your bowl: Divide the millet between two bowls.

8

Divide the carrots, beets, broccoli, and red onion between the bowls.

9

Divide the dressing between the bowls and stir well.

10

Top with cranberries and pumpkin seeds.

Chef's Notes

Substitutions
Instead of millet, use quinoa, brown rice, or other organic whole grain of choice.

Substitute sweet potato or butternut squash for carrots.

Substitute cauliflower or Brussels sprouts for broccoli.

Instead of roasted beets and carrots, try shredded raw beets and carrots.

Instead of cilantro, try chives or parsley.

Type of orange
We used a juicy and seedless navel orange for the dressing. Using a sweet orange with no seeds would be ideal since you’re blending the whole orange.

Prep Ahead
Prepare the millet ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.

Prepare the dressing ahead of time and store in the refrigerator for up to 5 days.

Prepare the roasted veggies ahead of time and store in an airtight container in the refrigerator for up to 3 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.

Ingredients

Veggies
 ¾ cup beets (diced)
 ¾ cup carrots (diced)
 1 cup organic broccoli (stems removed, finely chopped)
 ½ cup red onion (diced)
Millet
 1 cup organic millet (dry)
 2 cups vegetable broth (unsalted, preferably homemade)
 ¼ tsp salt (optional)
Dressing
 1 medium orange, sweet variety, peeled (see Chef’s Notes)
 1 tbsp tahini
 1 tbsp organic apple cider vinegar
 ¼ tsp salt (optional)
 water (as needed)
 ¼ cup cilantro (optional) roughly chopped
Toppings
 ¼ cup cranberries (dried, unsweetened, unsulfured)
 ¼ cup raw pumpkin seeds

Directions

1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2

Fill a large stockpot with water, bring to a boil, and add the beets and carrots, cooking for 5–7 minutes or until slightly tender.

3

Transfer the beets and carrots, as well as the broccoli, to the baking sheet. Roast for 25 minutes or until tender.

4

Toast the millet: In a large, dry saucepan, toast the dry millet over medium heat for 4–5 minutes or until it turns a rich golden brown and the grains become fragrant. Toss or stir frequently to prevent it from burning.

5

Add vegetable broth and salt, if using, and bring to a boil. Lower the heat to simmer, cover, and cook for 30 minutes. Let stand for 10 minutes before fluffing with a fork.

6

Meanwhile, make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.

7

Assemble your bowl: Divide the millet between two bowls.

8

Divide the carrots, beets, broccoli, and red onion between the bowls.

9

Divide the dressing between the bowls and stir well.

10

Top with cranberries and pumpkin seeds.

Harvest Grain Breakfast Bowl