autumn-millet-with-lemon-tahini-dressing

Tahini has become my latest obsession in my Fall recipes and I’m using it to create a healthy, homemade salad dressing today.

Do you know what tahini is?

It’s just sesame seed paste (it looks like peanut butter but it’s ground sesame seeds instead of peanuts) and it’s O’ so good.

I’m addicted. Surprise, surprise. I feel like there’s a new food obsession in my home every week.

Ha.

autumn-millet-with-lemon-tahini-dressing-dinner

Anyway, I’m pairing my fresh lemon tahini dressing with this light Autumn millet salad that I just adore. Millet is one of those whole grains that tastes so creamy and rich-without any gluten or dairy and I am using it in lots of recipes lately from porridge to pudding to casseroles.

Everyone in Manhattan is loving the ways that I’m tossing it with fresh veggies and flavorful sauces, so I thought I’d create a fun, new recipe with millet just for you.

If you’re new to millet, don’t be scared.

It’s similar to quinoa but I think it’s 10x better.

autumn-millet-with-lemon-tahini-dressing-lunch

This is a thing.

It’s got a ton of flavor and is packed into a little bowl of goodness because….

autumn-millet-with-lemon-tahini-dressing-recipe

Adding millet to anything is gunna leave you smiling.

I promise.

Enjoy!

walnuts-gluten-free-vegan

xo

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5.0 from 1 reviews
Autumn Millet with Lemon Tahini Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
 
Prep
Cook
Total
 
Gluten-Free, Dairy-Free, Vegan
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 cup millet
  • 1 head broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 1 large sweet potato, cut into ½ inch pieces
  • 2 small purple potatoes (or white potatoes), quartered
  • 3 Tbsp. olive oil
  • 2 cups firmly packed baby spinach
  • 1 pint cherry tomatoes, halved
  • 4 Tbsp walnut halves
  • 1 Tbsp. pumpkin seeds
  • ½ cup tahini (sesame seed paste)
  • 1 small garlic clove, minced
  • ¼ cup freshly squeezed lemon juice
  • ¼ tsp. fresh lemon or orange zest
  • ¼ tsp. paprika
  • sea salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cook millet on the stove top according to package directions.
  3. Meanwhile, toss broccoli, cauliflower and potatoes in a large bowl with 3 Tbsp. olive oil, sea salt and pepper. Transfer to a baking sheet and roast until tender, about 20 minutes.
  4. Remove from oven; set aside to cool for 5-10 minutes.
  5. In a large bowl, combine cooked millet with roasted veggies, spinach, tomatoes, walnuts and pumpkin seeds.
  6. In a small bowl, whisk tahini with garlic clove, lemon juice, zest, paprika, sea salt and pepper; drizzle over roasted veggie mixture and serve.
Nutrition Information
Serving size: 4 Calories: 675 Fat: 35g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 77.4g Sugar: 8.3g Sodium: 112mg Fiber: 14.4g Protein: 19.6g Cholesterol: 0mg

 

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I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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9 comments

    1. Thanks; I’m no longer listing nutrition information for recipes because I don’t want people focused on calories- the focus is on nutrition and health. Thanks so much!!

  1. I am obsessed with tahini as well, and I have a bag of millet that I bought but didn’t know what to do with. I’ll be making this soon!

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