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Toasted Millet and Sweet Potato Bowl with Brussel Sprouts Salad

Luteal Phase Food

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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


  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.