Golden Sweet Potato Bowls with Millet and Chickpeas

The sauce has a golden glow that warms my soul - it's like having a dash of sunshine in your bowl.

Comfort food.

When you’re having a case of the feels (you know what I'm talking about), the only thing that can really help, is lots and lots of comfort food. Okay fine - cuddling with a cute puppy does that as well.

But hey - we're in the food bizz. Which means we’re talking warm, homemade chicken soup over a bed of perfectly fluffy rice, ooey gooey mac n cheese that's inviting as a warm blanket— and oh, yes, of course - tons of carbs.

This is not the time to pretend like you want to eat a bright, light salad (we see you instagram fitness models). You don’t. The heart knows what it deserves, and it wants what it wants; so do yourself a favor, and get cooking.

I am half Indian, so comfort to me is anything that can be beautifully spiced with tumeric and cumin. That golden glow just warms my soul - it's like having a dash of sunshine in your bowl.

This Golden Sweet Potato Bowl with Millet and Chickpeas, is nourishing and hearty, that’s perfect when you’re craving takeout but know your body needs something healthier.

This bowl has a lot going on - a lot of contrasting textures and flavours, a lot of satiating fibre and some healthy fat from the pecans, a bright ray of golden sunshine drizzle; and you'll feel better, I promise.

GOLDEN SWEET POTATO BOWLS WITH MILLET AND CHICKPEAS

Serves 4

INGREDIENTS

SWEET POTATO

1. 2 lb sweet potatoes, unpeeled, cut into ½" rounds 

2. 1 Tbsp coconut oil

3. ½ tsp sea salt 

MILLET

1. 1 cup uncooked millet 

2. 1 tsp sea salt 

3. 2 cups chickpeas 

4. 1 cup chopped fresh parsley 

5. ¼ cup dried currants 

6. 4 green onions, sliced thinly

GOLDEN CURRY PECAN SAUCE

1. ¼ cup pecan halves 

2. 1 clove garlic, minced

3. 1 Tbsp turmeric powder

4. 1 Tbsp cumin powder

5. 1 Tbsp lemon juice 

6. 2 tsp honey

7. 1 tsp sea salt

INSTRUCTIONS

For the sweet potato

1. Heat oven to 400°F. On large sheet pan, coat sweet potatoes with oil and salt, and spread in single layer. Roast 20 minutes, flip, and roast until tender, 20 minutes more. 

For the grains

1. In medium saucepan, add millet and 2 cups water and salt. Bring to a boil, reduce to a simmer, cover, and cook 25 minutes (do not stir during cooking time or it will turn creamy). Remove from heat and steam and let sit, covered, 5 minutes.

2. Fluff with fork and gently incorporate chickpeas, parsley, currants, and green onions. 

For the sauce

1. Place all sauce ingredients in a blender, add ¾ cup hot, recently boiled water and blend until creamy. 

Assemble

1. In bowls, add the millet. Top with sweet potatoes and drizzle with sauce.

Serve and enjoy!

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If you make this, let me see! Tag your photo with #oknowhey on Instagram.