Toasted Millet and Sweet Potato Bowl with Brussel Sprouts Salad
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Category: dinner, luteal phase
- Cuisine: italian
Ingredients
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- 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
- 2–3 tbsp sunflower seeds
- 1 tbsp shredded parmesan cheese (optional)
For the dressing:
- 1–2 tbsp olive oil
- 1 lemon, juiced
- 1 garlic clove, minced
- salt/pepper
Instructions
- Toast the unbaked millet in a medium pot for about 4-5 minutes. Make sure to stir frequently as millet can easily burn.
- Once toasted, add 2 1/2 cups of chicken broth and cook for about 20 min. Or, until water is fully absorbed.
- 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.
- 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
- 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.
- 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.