Millet with Winter Veggies & Sweet Tahini Sauce

It’s a week of millet-loving recipes in the APL Kitchen this week! Here is the millet we buy, soak, and use for our dishes. Check out the recipe variation I made after the lunch dish featured in the recipe here!  We added golden raisins, a poached egg, and homemade curried Veganaise on top for another dish.


  • sweet tahini dressing:
  • 1/4 cup organic dried cranberries, no sugar-added
  • 1 TB apple cider vinegar
  • 1/2 lemon, juiced
  • black pepper & Celtic sea salt, to taste
  • 1 TB raw tahini
  • 1 inch fresh ginger, peeled & chopped
  • 1 tsp coconut nectar (or maple syrup)
  • 2 TB cold-filtered extra virgin olive oil
  • 2-3 TB filtered water, or just enough to thin out
  • grain:
  • 1 cup millet, soaked overnight & cooked with water or organic vegetable broth
  • toppings:
  • 2 cups Brussels sprouts, halved
  • 6 organic carrots, peeled, cut in half, then sliced horizontally
  • ¼ small onion, sliced
  • 1 small red apple, thinly sliced
  • ½ small avocado, sliced
  • optional: 2 TB home-roasted pumpkin seeds (we make a bunch at one time so we have left-overs rather than just making 2 TB!) Don't want pumpkin seeds? Toss some hemp seeds on top


  1. prepare the millet according to package directions.
  2. cut the sprouts, onion, & carrots- toss the onions in a skillet over medium heat with 1 TB extra virgin olive oil and cook for 4 minutes. Toss in the carrots and sprouts and cook until all veggies are lightly browned.
  3. meanwhile, chop the avocado and apple, set aside. Blend the dressing ingredients in a high-quality blender until smooth, set aside.
  4. top 1/2 of the millet with half of the veggies, 2 TB of sauce, and then half of the apple and avocado.
RecipesAshley Pettit