Description
Mexican Millet Power Bowls with Chipotle Lime Vinaigrette burst with flavor and texture. They are loaded with tons of veggies that will fill you up.
Ingredients
Units
Scale
- FOR THE MILLET:
- 2 cups filtered water
- 1 cup uncooked millet (can also sub in rinsed quinoa)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- FOR THE CHIPOTLE LIME VINAIGRETTE:
- 2 chipotle peppers in adobe sauce
- 1 tablespoon adobe sauce
- 1/2 teaspoon cumin
- 3 garlic cloves, minced
- 1/2 cup cilantro leaves and stems, roughly chopped
- 1/4 cup agave nectar (Can sub in honey if not vegan)
- 1/2 cup fresh cilantro leaves and stems, roughly chopped
- 6 tablespoons lime juice (about 2 limes)
- 1/4 to 1/2 cup extra-virgin olive oil
- Fine sea salt to taste
- FOR THE VEGGIES:
- 1 to 2 ears sweet corn, kernels cut off the corn. (In a pinch you could sub in frozen or canned corn.)
- 1/2 can black beans (1 cup) drained and rinsed. (Reserve the remainder of the black beans for a use in another recipe.)
- 1 1/2 cups grape tomatoes, sliced in half
- 1 small red onion, finely diced
- 1 red pepper, finely diced
- 1/2 cup cilantro leaves and stems, minced
- 1 to 2 avocados, pitted and cubed
Instructions
- FOR THE MILLET:
- Combine the 2 cups filtered water, millet, extra virgin olive oil, and ½ teaspoon fine sea salt in a medium-sized sauce pan. Cover and bring to a boil, reduce to a simmer. Allow the millet to simmer for 15 minutes. Turn the heat off and allow the millet to sit, covered, for another 10 minutes. DO NOT remove the lid; you want to retain the steam in the pot. After the 10 minutes, fluff with a fork and set aside until ready to use.
- If using quinoa, combine rinsed quinoa with 2 cups filtered water in a sauce pan along with the extra virgin olive oil and the salt. Cover and bring to a boil. Reduce to a simmer, simmer for 15 minutes, covered. Fluff with a fork and set aside until ready to use.
- FOR THE CHIPOTLE LIME VINAIGRETTE:
- Add all of the ingredients, except olive oil and the salt, to a blender. Blend the ingredients until smooth. Stream in the olive oil while blending. Add sea salt and taste to adjust seasonings. Add more adobe sauce if you want it to be spicier, or more agave nectar if you want it to be sweeter.
- Keep the sauce in the blender until you are ready to use it. Just before you are ready to use it give it another quick whizz to mix it up in case it has separated.
- FOR ASSEMBLY:
- I served my bowls cold, so I allowed the millet to cool to room temperature before assembly, about 1 hour. You can easily make the millet the day ahead if you want to cut back on prep time. However, I had plenty of time to chop all my veggies while the millet was cooking.
- The bowls would also be delicious served with warm millet.
- Place about ½ cup to ¾ cup cooked millet into each bowl. Arrange all of the veggies on top of the millet. I made 2 bowls and used about ¼ to ½ cup of each veggie per bowl; however you can adjust the amount of veggies according to your preference.
- Dress each bowl with a portion of the Chipotle Lime Vinaigrette. Serve immediately.
- Store any leftovers in separate containers, without dressing for best results. Ingredients should be good in the refrigerator for up to 1 to 2 days, but it is best when served fresh.
Notes
The Chipotle Lime Vinaigrette is medium spicy. If you want it to be less spicy, simply use only 1 pepper and less of the adobe sauce.
