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
Rated 5.0 stars by 1 users
Author:
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
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1 cup cooked chickpeas
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½ cup coconut creamer divided - ¼ cup to cook millet. ¼ cup for cucumber drizzle sauce
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½ cup uncooked millet
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1 ¼ cup water to cook millet
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½ acorn squash cut into thin long wedges
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1 tbsp Prana Kitchens Utsava Spice Blend
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½ cucumber, cut into cubes
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1 tsp lime zest
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Juice of 1 medium lime
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1 tsp grated fresh ginger
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1 tsp jaggery (or honey)
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2 tbsp finely chopped cilantro
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1/8 cup fresh mint leaves, roughly chopped
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Some spinach or arugula
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Salt to taste
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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!