Plant-Based

Asian Fusion Millet Bowls

Millet is a powerhouse of nutrition that lends a nutty taste. Here, it becomes a gluten-free base for a superfood-packed grain bowl topped with veggies and a homemade Asian dressing for a satisfying and healing meal.

Servings
3
Prep Time
30 min
Duration
40 min

Ingredients

Bowls

  • 1 cup dry millet
  • 2 cups water
  • 1 tbsp coconut oil + additional for frying eggs
  • 7 oz organic extra-firm tofu, drained and cut into 1/2-inch cubes
  • 3 large eggs
  • 2 cups thinly sliced collard greens
  • 2 cups grated carrots
  • 1 green onion, sliced
  • 3 tbsp sesame seeds
  • ¼ tsp ground black pepper

Dressing

  • ½ cup water
  • ¼ cup apple cider vinegar
  • ¼ cup nutritional yeast
  • 3 tbsp low-sodium tamari
  • 2 tbsp tahini
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, minced

Preparation

  1. Prepare bowls: In a dry saucepan on medium, toast millet until lightly browned, about 4 minutes. Add water and bring to a boil; reduce heat and simmer for 15 minutes. Set aside off the heat, covered, for 10 minutes.
  2. Meanwhile, in a large skillet on medium, heat oil. Add tofu and sauté for 20 minutes, or until golden on all sides, turning often. Transfer to a paper towel-lined plate and set aside.
  3. Prepare dressing: In a blender, blend dressing ingredients until well combined.
  4. Before serving, in a small nonstick skillet on medium, heat additional oil. Break 1 egg into pan and cook to desired style.
  5. To assemble, in a bowl, place 1 serving cooked millet, raw collard greens, carrots and tofu. Top with 1 serving dressing, cooked egg and sprinkle of each green onions, sesame seeds and pepper.

NOTE: If following our Meal Plan, refrigerate leftover cooked millet, cooked tofu, dressing and prepared vegetables in separate containers. Assemble bowl when called for and top with a freshly cooked egg.

Nutrition Information

  • Serving Size 1/3 of recipe
  • Calories 682
  • Carbohydrate Content 69 g
  • Cholesterol Content 186 mg
  • Fat Content 31 g
  • Fiber Content 14 g
  • Protein Content 33 g
  • Saturated Fat Content 11 g
  • Sodium Content 842 mg
  • Sugar Content 5 g