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Veg Coconut Millet Bowls with Kabocha Squash

Coconut Millet Bowls with Kabocha Squash is a nourishing and flavorful dish that combines the nutty taste of millet with the sweet, earthy flavors of kabocha squash, all complemented by the rich creaminess of coconut milk. This meal is a delightful blend of textures and tastes, making it a satisfying choice for a healthy lunch or dinner.

Veg Coconut Millet Bowls with Kabocha Squash

For the Coconut Millet:
• 1 cup millet
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt
For the Berbere-Spiced Kabocha Squash:
• 1 small kabocha squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 tablespoon Berbere spice mix
• Salt and pepper to taste
For the Chickpeas and Shallots:
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large shallots, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
For the Spinach:
• 2 cups fresh spinach, roughly chopped
For the Coconut Lime Mint Sauce:
• 1/4 cup coconut milk
• 2 tablespoons lime juice
• 1 tablespoon fresh mint, finely chopped
• 1 teaspoon maple syrup or agave nectar
• Salt to taste
Garnishes:
• Fresh mint leaves
• Lime wedges

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