A nourishing dish featuring millets, ancient grains valued for their lightness and digestive support. Naturally gluten-free and wholesome, they offer sustained energy.
Millet Bowl with Utsava Spice
Millet Bowl with Utsava Spice
Prana Kitchens
Hearty, wholesome, and full of texture, this Acorn Millet Bowl is a celebration of seasonal comfort and vibrant flavor. Featuring Prana Kitchens' Utsava roasted acorn squash — sweet, caramelized, and perfectly spiced — alongside crisp chickpeas for a satisfying crunch. A cooling cucumber sauce with mint ties it all together, adding a bright, refreshing contrast that makes this bowl feel balanced and uplifting. It’s an inviting way to enjoy mindful, spice-forward cooking in one nourishing bowl.
Ingredients
- 1 cup cooked chickpeas
- ½ cup coconut creamer divided - ¼ cup to cook millet. ¼ cup for cucumber drizzle sauce
- ½ cup uncooked millet
- 1 ¼ cup water to cook millet
- ½ acorn squash cut into thin long wedges
- 1 tbsp Prana Kitchens Utsava Spice Blend
- ½ cucumber, cut into cubes
- 1 tsp lime zest
- Juice of 1 medium lime
- 1 tsp grated fresh ginger
- 1 tsp jaggery (or honey)
- 2 tbsp finely chopped cilantro
- 1/8 cup fresh mint leaves, roughly chopped
- Some spinach or arugula
- Salt to taste
- Oil to drizzle
Directions
- Preheat oven to 400°F and line a baking tray with parchment paper
- In a bowl, mix Prana Kitchens Utsava Spice Blend, salt, oil, and water to create a spreadable paste. Brush the squash slices with the paste and arrange on one half of the parchment-lined tray
- Toss chickpeas in the remaining paste and spread on the other half of the tray. Roast for 15-20 minutes, checking periodically to prevent charring
- Prepare the cucumber drizzle sauce by blending ¼ cup coconut creamer, cubed cucumber, lime juice, lime zest, grated fresh ginger, jaggery/honey, and salt until smooth. Add chopped cilantro and mint, pulsing briefly to incorporate
- For the millet, combine washed millet, ¼ cup coconut creamer, and water in a pot. Bring to a gentle boil, cover, and simmer for 15 minutes. Let it rest, covered, for another 10 minutes off the heat.
- To assemble, spoon cooked millet into bowls. Arrange baked acorn squash strips on one side and roasted chickpeas on the other. Drizzle with cucumber sauce and garnish with spinach or arugula.
- Enjoy!