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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
• Fresh mint leaves
• Lime wedges


1. Prepare the Coconut Millet:
◦ Rinse the millet under cold water.
◦ In a medium saucepan, combine the millet, coconut milk, water, and salt.
◦ Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the millet is tender and the liquid is absorbed.
◦ Fluff with a fork and set aside.
2. Roast the Kabocha Squash:
◦ Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
◦ In a bowl, toss the kabocha squash cubes with olive oil, Berbere spice, salt, and pepper.
◦ Spread the squash in a single layer on the prepared baking sheet.
◦ Roast for 25-30 minutes, turning halfway through, until the squash is tender and caramelized.
3. Cook the Chickpeas and Shallots:
◦ In a skillet, heat the olive oil over medium heat.
◦ Add the sliced shallots and cook until they are soft and starting to caramelize, about 5-7 minutes.
◦ Add the chickpeas, salt, and pepper, and cook for another 5 minutes until the chickpeas are heated through and slightly crispy.
4. Prepare the Coconut Lime Mint Sauce:
◦ In a small bowl, whisk together the coconut milk, lime juice, chopped mint, maple syrup, and salt until well combined.
5. Assemble the Bowls:
◦ Divide the cooked coconut millet among bowls.
◦ Top with roasted kabocha squash, chickpeas and shallots, and chopped spinach.
◦ Drizzle with the coconut lime mint sauce.
◦ Garnish with fresh mint leaves and lime wedges.
This Coconut Millet Bowl with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce is a flavorful and nutritious plant-based meal.


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