The Vegan Cookbook Challenge #7: Millet Buddha Bowl with Beetroot Hummus – July 2021

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my seventh re-creation. Using a number generator, I landed on page 176 of There’s A Vegan In The House and the result was a recipe for a Millet Buddha Bowl with Beetroot Hummus. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.

MILLET BUDDHA BOWL with BEETROOT HUMMUS – THE RECIPE

INGREDIENTS – BUDDHA BOWL

– 50g of Millet 

– 1 Corn on the Cob 

– Small handful of Baby Spinach 

– A handful of Pea Shoots or Baby Salad Leaves 

– 50g of cooked Cannellini Beans 

– 2 Chestnut Mushrooms, sliced

– 1 small Carrot, julienned or grated

– 1/2 small Mango, peeled and diced

– 1tbsp of Sunflower Seeds 

– 2 lime wedges, to garnish

INGREDIENTS – BEETROOT HUMMUS 

– 100g Beetroot, roughly chopped

– 1/2 tbsp Olive Oil, plus extra for drizzling

– Juice of 1/2 Lemon 

– Salt and freshly ground Black Pepper 

INGREDIENTS – DRESSING 

– 1 tbsp Olive Oil 

– 2 tsp Balsamic Vinegar 

METHOD

1.) Soak the millet overnight in double the volume of water. Drain and rinse well.

2.) For the beetroot hummus, preheat the oven to 180C. Place the beetroot in a roasting tray, drizzle with some oil and roast for 30 minutes until soft. Then add to the blender and whizz. With the motor running, drizzle in the olive oil and add 1-3 tablespoons of water until the desired consistency is reached. Season to taste with lemon, salt and pepper.

3.) Place the millet in a small saucepan, cover with water and bring to the boil. Lower the heat and simmer for 10 minutes until soft but not mushy. Drain and place in a mixing bowl.

4.) Using a sharp knife, slice the corn kernels off the cob and combine with the cooked millet.

5.) To make the dressing, combine the olive oil and vinegar in a small dish or glass jar and mix or shake well.

6.) Put a bed of millet and sweetcorn in a bowl and arrange the greens, beans, vegetables and mango around it with a generous dollop of beetroot hummus in the middle.

7.) Drizzle with the dressing, sprinkle with sunflower seeds and garnish with lime wedges. Season with salt and pepper.

MILLET BUDDHA BOWL with BEETROOT HUMMUS – THE END RESULT

This dish was delicious but…I made a few changes. Firstly, it is winter here in Melbourne so mangoes are not available at my local supermarket. I could’ve used frozen pieces but I preferred not to. Secondly, I didn’t make the beetroot hummus from scratch. I bought it already made. I threw out my food processor a couple of weeks ago because it no longer worked properly. I had no blending appliance handy so I had to go with the easier option. Thirdly, I only used ingredients in the list that I liked to eat. I’m not a massive fan of sunflower seeds or pea shoots so I omitted both of those. Overall, I really loved this meal. I ate it for lunch and felt really light but satisfied afterwards. It’s full of protein, grains, vegetables and flavour. I especially liked the millet. It tasted like fluffy couscous to me. I definitely want to keep cooking with it in the future. The great thing about Buddha Bowls is how versatile they are. They look good and taste good too!

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo

2 thoughts

  1. This looked like such a good millet Buddha bowl my friend! Well done on a great lunch. I actually never had millet before and looked it up. Thank you for sharing vegan meals my friend, and I have learned much about food choices and good places to eat from you. Miss you my friend 💕

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