5 from 1 vote
Autumn Millet with Lemon Tahini Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Gluten-Free, Dairy-Free, Vegan
Course: Entree
Cuisine: American
Servings: 4
Calories: 703 kcal
Author: Amie Valpone
  • 1 cup millet
  • 1 head broccoli cut into florets
  • 1 head cauliflower cut into florets
  • 1 large sweet potato cut into 1/2 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
  • 1/2 cup tahini sesame seed paste
  • 1 small garlic clove minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 tsp. fresh lemon or orange zest
  • 1/4 tsp. paprika
  • sea salt and pepper to taste
  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 Facts
Autumn Millet with Lemon Tahini Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 703
* Percent Daily Values are based on a 2000 calorie diet.