Acorn Squash & Chickpea Millet Bowl with Utsav Spice Blend
Acorn Squash & Chickpea Millet Bowl with Utsav Spice Blend
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Fusion
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Utsav Acorn Squash & Chickpea Millet Bowl combines tender acorn squash and hearty chickpeas with nutritious millet, all infused with Utsav's signature spices. This vibrant bowl offers a harmonious blend of flavors and textures, perfect for a wholesome and satisfying meal. Enjoy the richness of seasonal ingredients and aromatic spices in every bite of this delightful fusion dish.
Prana Kitchens
Ingredients
- 1 cup cooked chickpeas
- ½ cup coconut creamer divided - ¼ cup to cook millet. ¼ cup for the 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 lime
- 1 tsp grated fresh ginger
- 1 tsp jaggery (or honey)
- 2 tbsp finely chopped cilantro
- ⅛ 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!