Miso and Sweet Potato Millet Bowls

sweet potato millet bowls

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.

miso millet bowls

Miso and Sweet Potato Millet Bowls
 
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Serves: 4
Ingredients
  • 1 cup millet, uncooked
  • 3.5 cups water
  • 2 tbs miso paste
  • 1 sweet potato, chopped
  • ½ cucumber, quartered
  • 1 green onion, diced
  • 1 cup corn, cooked
  • 1 chicken breast, cooked and sliced
  • 1 tbs coconut oil
Instructions
  1. Pre-heat oven to 375F
  2. Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
  3. Toast the dry millet in a pan over medium heat for 2 minutes
  4. Add water to pan, cover and bring to a boil
  5. Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
  6. To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion

miso millet bowls with sweet potato and corn

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.

Have a great weekend!

Lemon Basil Spaghetti Squash | Beauty Detox

For this week’s Beauty Detox Assignment, Kimberly Snyder asked us to come up with a recipe using squash. Her recipe for Baked Kabocha Squash with Mushroom Sauce inspired this dish. I looked for the kabocha squash, but it was quite expensive at Whole Foods, so I went with my favourite: spaghetti squash.

Simply tossed with a mix of zucchini, cherry tomatoes and diced onions, the squash was coated in a creamy lemon basil sauce.

Lemon Basil Spaghetti Squash

This dish would be so beautiful served as a Thanksgiving side. Sweet potato instead of zucchini, and quinoa and cranberries with a dash of cinnamon.

In this recipe, hemp seeds and nutritional yeast add a creaminess to the peppery lemon basil sauce. I topped the noodles with a poached egg for a complete dinner meal.

This is another great meal that satisfies while keeping to the Sugar-Free September guidelines.

Lemon Basil Spaghetti Squash
 
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Recipe type: Vegan, Vegetarian, Pasta
Serves: 4
Ingredients
  • 1 spaghetti squash
  • 1 zucchini
  • 1 cup cherry tomatoes
  • ¼ white onion, chopped
  • 6 large basil leaves, chopped coarsely
  • 2 tsp coconut oil
  • 1 tbs olive oil
  • 4 poached eggs (optional)
  • Sauce: ¼ cup olive oil, 1 tsp tahini, 1 tsp nutritional yeast, 1 tsp hulled hemp seeds, 2 large basil leaves, 1 tsp rosemary, 1 tsp minced garlic, juice from ½ lemon, ¼ tsp salt, ½ tsp ground pepper, adjust to taste.
Instructions
  1. Preheat oven to 425F
  2. Carefully cut spaghetti squash in half lengthwise
  3. Drizzle with olive oil and roast, face up, for 1 hour
  4. Meanwhile, in a blender or food processor combine sauce ingredients and blend until combined
  5. Heat coconut oil over medium heat and sautee zucchini, cherry tomatoes and onion until softened, about 10 minutes
  6. Once cooked, shred squash using two forks
  7. Toss squash with sauce, sauteed veg and chopped fresh basil
  8. Top with poached eggs (optional)

Lemon Basil Spaghetti Squash

Sweet Potato Spinach Quinoa Patties

sweet potato spinach quinoa burgers

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.

sweet potato spinach quinoa burger patties

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.

salad with veggie patties

Sweet Potato Spinach Quinoa Patties
 
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Author:
Recipe type: Vegan, Gluten-Free
Serves: 16
Ingredients
  • 1 medium sweet potato, cubed
  • 3 cups fresh spinach
  • 1 large clove garlic, minced
  • ½ onion, chopped
  • 1 cup quinoa
  • ½ cup gluten-free flour
  • ½ cup sesame seeds, ground
  • 2 tbs flax seeds, ground
  • 3 tbs coconut oil
  • 2 cups water
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 sprig fresh rosemary, chopped
  • Sauce: ¼ cup tahini, 2 tbs crushed garlic, 2 tsp olive oil, ¼ tsp salt, 2 tsp dried parsley
Instructions
  1. Pre-heat oven to 350F.
  2. 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.
  3. Meanwhile, boil sweet potatoes until fork tender. Drain and set aside.
  4. In a pan, heat 1 tbs coconut oil over medium heat.
  5. Add onions, spinach and garlic. Cook until spinach is wilted and onions are translucent.
  6. 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.
  7. Stir in flour. If your mixture is still very wet, add more flour. Mixture should hold together when squeezed.
  8. Line 2 baking sheets with foil or parchment paper and grease with 1 tbs coconut oil.
  9. Taking ¼ cup-sized portions, form patties ¼" to ½" thick and place on baking sheets.
  10. Bake for 45 minutes, flipping half way.
  11. Combine sauce ingredients in a bowl.
  12. Enjoy in a sandwich or over mixed greens.

vegan-patties

Easy Indian Chana Masala | Curried Chickpeas

chana masala

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.

curry ingredients

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.

curried chickpeas

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.

easy vegan chana masala

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!

What’s your go-to meal?

curried chickpeas

If you love chickpeas.