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Gluten-Free

Sweet Potato & Coconut Millet Bowls

A zesty ginger-lime vinaigrette sweetened with maple syrup brings the savory flavors of sweet potato and kale together with the tropical taste of coconut.

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Servings
4
Prep Time
40 min
Cook Time
15 min
Duration
55 min

Ingredients

  • 2 tbsp coconut oil, divided
  • 2 sweet potatoes (about 1 1/2 lb), peeled and sliced crosswise into 1-inch-thick rounds or cut into 1-inch chunks
  • 3/4 tsp sea salt, divided
  • 1/2 tsp ground black pepper
  • 2 shallots, thinly sliced
  • 1/3 cup unsweetened coconut flakes + additional for garnish
  • 3 cups cooked millet or quinoa
  • 1 tbsp chia seeds (TRY: NOW Real Food Organic Black Chia Seeds)
  • 1 bunch purple kale (or regular kale), stems and thick ribs removed and leaves torn into bite-size pieces
  • 1 15-oz BPA-free can unsalted cannellini beans, drained, rinsed and heated
  • 2 tbsp chopped fresh mint, optional

Vinaigrette

  • 1 lime, zested and juiced
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp peeled and grated fresh ginger
  • 1 tbsp acai powder, optional
  • 1/4 tsp sea salt

Preparation

  1. Prepare vinaigrette: To a jar with a tight-fitting lid, add all dressing ingredients. Seal with lid and shake until well combined. Set aside; shake before using.
  2. Preheat oven to 400°F. Melt 1 tbsp coconut oil and pour into a large bowl. Add potatoes, 1/4 tsp salt and pepper and toss to coat. Arrange in a single layer on a large rimmed baking sheet. Bake, turning once, until tender and browned, 30 to 35 minutes. Transfer to a bowl and toss with 2 tbsp of the vinaigrette.
  3. Meanwhile, in a large skillet, heat remaining 1 tbsp coconut oil on medium. Add shallots, coconut flakes and remaining 1/2 tsp salt and cook, stirring often, until shallots are softened and coconut flakes are golden, 5 to 6 minutes. Remove from heat and stir in millet and chia seeds. Cover to keep warm.
  4. In a separate bowl, massage kale with 2 tbsp of the vinaigrette until slightly softened, about 1 minute.
  5. Divide shallot mixture among bowls. Top with kale, potatoes, beans and remaining vinaigrette, dividing evenly. Sprinkle with mint (if using). Garnish with additional coconut flakes.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 583
  • Carbohydrate Content 86 g
  • Cholesterol Content 0 mg
  • Fat Content 21.5 g
  • Fiber Content 14 g
  • Protein Content 16 g
  • Saturated Fat Content 11 g
  • Sodium Content 571 mg
  • Sugar Content 17 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 2.5 g