Name: Coconut Millet Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp berbere spice; 2 tbsp avocado oil ((or other neutral-flavored oil)); 2 tbsp water; 1.5 lb kabocha squash (3/4 inch slices (substitute yams, butternut or delicata)); 15 oz chickpeas (can, drained or 1 1/2 cups cooked); 2 null large shallots (peeled and thickly sliced (cut in half and then each half in thirds)); 1 cup millet; 1 cup coconut milk (from a 15 oz can (not lite!), divided); 1.5 cup water; 1 tbsp coconut oil; 0.25 tsp turmeric; 0.25 tsp salt; 0.5 cup coconut cream (from the divided can); 0.25 cup lime juice ((1-2 limes worth)); 1 tsp lime zest (about 1 teaspoon); 0.25 tsp sea salt; 1 tsp maple syrup; 0.5 cup cucumber chunks (peeled and deseeded); 1 tsp grated fresh ginger (or a few thin slices); 0.5 cup fresh cilantro (roughly chopped stems and leaves); 0.25 cup fresh mint leaves (roughly chopped); 3 cup fresh spinach; null to_garnish toasted coconut flakes (optional)

Instructions

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1

Preheat oven to 400 degrees.
2

Mix together berbere spice (2 tbsp), avocado oil (2 tbsp), and water (2 tbsp) in a bowl; set aside to hydrate for minutes (10).
3

Reserve coconut cream (0.5 cup) from the coconut milk (1 cup) can.
4

Bring remaining coconut milk (0.5 cup), water (1.5 cups), turmeric (0.25 tsp), and salt (0.25 tsp) to a simmer in a saucepan. Add coconut oil (1 tbsp) and millet (1 cup), bring to a gentle boil, then reduce to lowest simmer. Cover and simmer for minutes (15). Leave covered off heat for at least minutes (10) more.
5

Place prepared kabocha squash (1.5 lb), shallots (2 large), and chickpeas (15 oz) on a sheet pan with parchment. Liberally spread [berbere spice] paste with a brush. Sprinkle with [salt] and place in oven for minutes (30) or until cooked and roasted.
6

Blend together the reserved coconut cream (0.5 cup), lime juice (0.25 cup), lime zest (1 tsp), sea salt (0.25 tsp), maple syrup (1 tsp), cucumber chunks (0.5 cup), and grated fresh ginger (1 tsp) until smooth. Add fresh cilantro (0.5 cup) and fresh mint leaves (0.25 cup) and blend for a few more seconds to break up herbs.
7

Divide warm millet among bowls, topping with warm squash, shallots, and chickpeas. Add fresh spinach (3 cups) and drizzle with the sauce. Top with [toasted coconut flakes].