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Ingredients
4 servings
Sweet Potato Coins
2 poundssweet potatoes
or, peeled and cut into 1/2-inch rounds
1 tablespoonavocado oil
or extra-virgin olive oil
½ teaspoonsea salt
Millet Couscous
1 cupmillet
uncooked
2 cupswater
1 teaspoonsea salt
2 cupschickpeas
cooked
1 cupfresh parsley
chopped, or cilantro
¼ cupdried currants
or raisins
4scallions
diced
Golden Curry Pecan Sauce
Instructions
Step 1
Make the Sweet Potato Coins
Step 2
• Preheat oven to 400°F.
Step 3
• On a large rimmed baking sheet, coat sweet potatoes with oil and salt and spread in a single layer.
Step 4
• Roast for 20 minutes, flip, then roast another 20 minutes, until tender.
Step 5
Make the Millet Couscous
Step 6
• In a medium saucepan, warm olive oil over medium-high heat.
Step 7
• Add millet and toast, stirring constantly, for 1–2 minutes.
Step 8
• Add water and salt; bring to a boil.
Step 9
• Reduce to a simmer, cover, and cook for 25 minutes (do not stir).
Step 10
• Remove from heat and let steam, covered, for 5 minutes.
Step 11
• Fluff with a fork and gently fold in chickpeas, herbs, currants or raisins, and scallions.
Step 12
Make the Golden Curry Pecan Sauce
Step 13
• Add all sauce ingredients to a blender.
Step 14
• Blend until smooth and creamy.
Step 15
Assemble
Step 16
• Divide millet couscous into bowls.
Step 17
• Top with sweet potato coins.
Step 18
• Drizzle generously with golden curry pecan sauce and serve.
Notes
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