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Dinner

Toasted Millet and Sweet Potato Bowl with Brussel Sprouts Salad

May 25, 2022

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I love this sweet potato bowl for it’s unique blend of toasted millet and Brussel sprouts salad. Paired with ground turkey and topped with sunflower seeds and dried dates this little veggie bowl is packed with flavor, texture, and so deliciously nourishing.

If you’re someone who loves a good meal prepping session, then this is one recipe you’re sure to keep coming back to. I will usually toast and cook and prep the millet ahead of time along with the Brussel sprouts salad. That way, by time I get home after a long day all that’s left to do is cook the turkey and sweet potato and assemble all the remaining ingredients.

Make sure to toast the millet!

I highly recommend toasting your millet before cooking. Doing so will help to enhance the flavor and give it a bit more texture. Personally, I find that untoasted millet is a bit bland. Also, make sure not to overcook your millet for this specific sweet potato bowl! Overcooked millet, while great as a breakfast porridge, will take on a mushy and creamy like consistency that just doesn’t enhance the flavors of the Brussel sprouts salad in this recipe.

Brussel Sprouts Salad

Brussel Sprouts Salad

This sweet potato and ground turkey bowl wouldn’t be the same without this lemony Brussel sprouts salad. I love the combination of Brussel sprouts, dates, and sunflower seeds topped with a healthy lemon and olive oil dressing.

I added dates for a bit of natural sweetness to this salad but cranberries or raisins work just as well!

Vegetarian?

While I love adding ground turkey to this recipe you can just as easily omit the turkey. Or, make it vegetarian by pairing the toasted millet and Brussel sprouts with a fried egg.

Print

Toasted Millet and Sweet Potato Bowl with Brussel Sprouts Salad

  • Author: The Wise Consumer
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Category: dinner, luteal phase
  • Cuisine: italian

Ingredients

Units Scale
  • 1 cup millet, toasted
  • 2 1/2 cups chicken broth
  • 1 large sweet potato
  • 1 (16 oz) ground turkey breast
  • 1 tbsp ground coriander
  • 1/2 tbsp chili flakes
  • salt/pepper, to taste

Brussel Sprouts Salad

  • 1/2 lb (~2.5 cup) of raw Brussel sprouts, bottoms trimmed
  • 3 dates, chopped
  • 23 tbsp sunflower seeds
  • 1 tbsp shredded parmesan cheese (optional)

For the dressing:

  • 12 tbsp olive oil
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • salt/pepper

Instructions

  1. Toast the unbaked millet in a medium pot for about 4-5 minutes. Make sure to stir frequently as millet can easily burn.
  2. Once toasted, add 2 1/2 cups of chicken broth and cook for about 20 min. Or, until water is fully absorbed.
  3. While millet is cooking, warm olive oil over medium heat in a pan. Once warmed add the ground turkey, coriander, and if using, chili flakes. Season with salt and pepper. Cook turkey until it reaches an internal temperature of 165 °F. 
  4. Meanwhile, pierce sweet potato with a fork 4-5 times. Place sweet potato on a plate and microwave for about 5-8 min. Cooking times will vary depending on size of your potato. Once cooked, cut into small cubes and set aside.

Brussel Sprouts Salad

  1. Cut Brussel sprouts in half. Add Brussel sprouts to food processor. Pulse till coarsely shredded. Note: you can also finely chop or thinly slice using a mandolin if you don’t have a food processor.
  2. In a small bowl, combine the olive oil, lemon juice, minced garlic, and salt/pepper. Whisk to combine. Adjust seasoning as desired.

To serve: In a bowl place warm millet, ground turkey, chopped sweet potato, and Brussel sprouts salad. Top with sunflower seeds, dates, grated parmesan, and dressing.

Did you make this recipe?

Share a photo and tag me — can’t wait to see what you’ve made!

Other recipes you might enjoy:

The Wise Consumer

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