MILLET WITH SWEET POTATOES AND CRANBERRIES
It is not easy to cook during the summer. Also, when the temperature is going up, we do not feel that hungry like during the winter session. Then, salads are prefect for you. However, not everyone will be happy just about the vegetables on the plate. That is why I like to add grain as a base in the salad. In this one, I added cooked millet, what will make the meal more than just salad. Making my salads I like to play with the ingredients and mix both salty and sweet flavors. So, I put baked sweet potatoes and cranberries, which make the salad taste really unique.
If you haven’t used cooked millet before, it’s a great gluten-free grain. Millet makes the dish gluten-free and it also a great option for vegan. Just as with quinoa or lentils, it can easily be batch-cooked for the week or whipped up in about 15 minutes.
Ingredients:
1 cup of millet
1 sweet potato
coconut oil to spread on the pan
3 handfuls of baby spinach
½ red onion
1 handful of walnuts
1 handful of cranberries
Dressing:
Lemon juice from ½ lemon
2 tablespoons of honey
2 tablespoons of olive oil
Directions:
- Cook millet. 1 cup of the grain in 2 cups of water.
- In the meantime, wash, pill and cut the sweet potato into squares.
- Spread some coconut oil on the pan and fry it.