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
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!
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
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