Coconut Millet Bowls Recipe
Coconut Millet Bowls with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce. A vegan, plant-based meal, full of vibrant flavor and spice.
How to Make the Best Coconut Millet Bowls
These Coconut Millet Bowls are a celebration of bold Ethiopian flavors and wholesome, plant-based ingredients. The Berbere spice blend brings warmth and complexity to the roasted kabocha squash and chickpeas, while the creamy coconut millet provides a satisfying base that’s both comforting and nutritious.
What truly elevates this dish is the coconut lime mint drizzle—a bright, refreshing sauce that balances the warmth of the spices with cool cucumber, zesty lime, and fresh herbs. It’s the perfect finishing touch that ties all the components together and makes each bite feel like a harmonious blend of flavors and textures.
Whether you’re looking for a hearty vegan dinner or a meal-prep friendly bowl that tastes even better the next day, this recipe delivers on both flavor and nutrition. The combination of protein-rich chickpeas, fiber-packed millet, and vitamin-rich squash makes this a complete and satisfying meal you’ll want to make again and again.
Coconut Millet Bowls
Coconut Millet Bowls with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce. A vegan, plant-based meal, full of vibrant flavor and spice.
Ingredients
Berbere Paste
Sheet Pan Roast
Coconut Millet
Coconut Lime Mint Drizzle
Instructions
Berbere Paste
- Combine the Berbere spice, avocado oil, and water in a small bowl to create a paste. Set aside.
Coconut Millet
- In a medium saucepan, heat the coconut oil over medium heat. Add the millet and toast for 2-3 minutes until fragrant.
- Add the coconut milk, water, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the liquid is absorbed and millet is fluffy.
Sheet Pan Roast
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the kabocha squash slices, chickpeas, and shallots with the Berbere paste until evenly coated.
- Spread in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
Coconut Lime Mint Drizzle
- Combine all drizzle ingredients in a blender or food processor. Blend until smooth and creamy.
- Taste and adjust seasoning as needed.
Assembly
- Divide the coconut millet among 4 bowls. Top with the roasted squash, chickpeas, and shallots.
- Drizzle generously with the coconut lime mint sauce. Serve immediately.
Notes
- Kabocha squash skin is edible and delicious when roasted—no need to peel!
- For a nut-free option, ensure your Berbere spice blend doesn't contain any nuts.
- Leftover drizzle can be stored in the refrigerator for up to 5 days.
- Add fresh spinach or kale to the bowl for extra greens.
