I love to put together bowls like this for lunch. I enjoy eating meals that have a whole selection of different components. They’re just so much more fun, aren’t they?
This bowl has a base of millet and greens and is topped with roasted sweet potato, fresh cucumber and leftover corn and grilled chicken breast. The best part of this meal is the miso millet.
Don’t you hate when you’re preparing a meal and then you realize that you still need a sauce or dressing? Well, this dish doesn’t need any extra sauces because the millet is cooked in miso, which adds so much flavour and creaminess that you won’t need anything else.
Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
Toast the dry millet in a pan over medium heat for 2 minutes
Add water to pan, cover and bring to a boil
Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion
On another note, we’re 5 days into Sugar-Free September, and I’m still doing great. I haven’t had any real cravings and haven’t experienced any of the sugar-detox symptoms I’ve heard about. It’s early days yet. Having delicious treats like this Blueberry Chia Parfait are going a long way in helping me stick with it!
Have you cut sugar out at all? Maybe you’ve switched from refined white sugar to maple syrup or stevia? I’d love to hear from those of you who are making some changes towards cutting out the sugar. If you need some more information about going sugar-free, check out these links.
I hope everyone is enjoying the remainder of the long weekend, and I hope your Sugar-Free September is off to a great start! A few hours in, and I’m holding strong. I started my day off with a Low-Sugar Green Smoothie and went for an easy run.
For lunch I enjoyed these delicious Sweet Potato Spinach Quinoa Patties over a salad. I made a big batch and will be reaching for these throughout the week. With the quinoa base, they’re filling and there’s so much goodness packed in thanks to sesame seeds, flax and spinach.
Whether you’re heading back to school or back to work this week, these patties are great to have made up in the fridge. Warm on a burger bun, stuffed into a pita, or served cold on top of a salad.
Although I’ve fried them in coconut oil, I like them more from the oven.
Cook 1 cup rinsed and drained quinoa in 2 cups water. Bring to a boil, cover and reduce heat to simmer for 15 minutes, until most of the water is absorbed. Remove from heat and leave covered for an additional 5 minutes.
Meanwhile, boil sweet potatoes until fork tender. Drain and set aside.
In a pan, heat 1 tbs coconut oil over medium heat.
Add onions, spinach and garlic. Cook until spinach is wilted and onions are translucent.
In a food processor, combine cooked quinoa, sweet potatoes, onions, spinach and garlic mixture, ground sesame and flax seeds. Process on low until well combined.
Stir in flour. If your mixture is still very wet, add more flour. Mixture should hold together when squeezed.
Line 2 baking sheets with foil or parchment paper and grease with 1 tbs coconut oil.
Taking ¼ cup-sized portions, form patties ¼" to ½" thick and place on baking sheets.
We all have those quick, and easy meals that we turn to when we get home late and hungry and need to get something on the table asap. Those meals that don’t require any fancy ingredients, precise measurements or a sink full of pots and pans. Scrambled eggs was often that meal for me. Lately it’s been cereal. Oh, and sweet potato fries. The thing is though, if you have 3 different lazy/last-minute meals then you’re eating a lot of eggs, cereal, and fries. But if you expand that repertoire to include this Chana Masala dish then you get to eat more interesting stuff more often.
I love chickpeas. And this dish just requires that you open a couple cans and stir in chopped veg and spices. So easy, yet so much better than an almond butter sandwich.
I made chana masala after seeing Angela’s recipe in The Oh She Glows Cookbook. (Love her book so much by the way! I’ve made a a few recipes so far and of course she never lets me down.) I pretty much stuck to her version, which you can find over here.
Make this recipe once and you’ll see why it’s a great Tuesday night option. You just need to have rice ready to go in the fridge. Or eat it over greens, or smooshed on toast!