Autumn Millet with Lemon Tahini Dressing


Time & Servings

Prep time: 10 mins                  Cook time: 25 mins                Total time: 35 mins                 Serves: 4


  • 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


Preheat oven to 375 degrees F.

Cook millet on the stove top according to package directions.

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.

Remove from oven; set aside to cool for 5-10 minutes.

In a large bowl, combine cooked millet with roasted veggies, spinach, tomatoes, walnuts and pumpkin seeds.

In a small bowl, whisk tahini with garlic clove, lemon juice, zest, paprika, sea salt and pepper; drizzle over roasted veggie mixture and serve.

Recipe source: Thehealthyapple