One hour ago, I had the last bite of this super delicious vegan millet salad with sweet potato, pomegranate and rocket and its already on the blog. That is what I call fast. Right? Finally, I have another millet recipe. I usually eat the Italian millet stew almost every week. So now I can alternate a little bit. So, what is your favourite millet recipe?
Ingredients salad (serves 1-2)
Ingredients salad dressing
Follow the instruction on the package to cook the millet. I prefer using vegetable stock instead of water. Peel and cut sweet potato into pieces (bite-size). Mix with salt and rapeseed oil. Line a baking sheet with baking paper. Put the sweet potato on the baking sheet and bake for 20 minutes (400 F / 200° C).
Wash and spin-dry rocket. (I used just a little bit rocket, but you can use more if you like. Or spinach, or corn salad).
Squeeze pomegranate and separate pomegranate seeds.
Mix all ingredients together for the salad dressing. Season with salt and pepper.
Mix the chilled millet with pomegranate seeds and rocket. Plate with sweet potato pieces and pine nuts and top with dressing.