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SERVES: 2 | ACTIVE TIME: 30 MIN
INGREDIENTS
- 1 red bell pepper, diced
- 1 cup edamame, shelled (fresh or frozen)
- 2 Tbsp green onion, diced
- 1 large carrot, grated
- 1/2 cup millet (1 cup cooked)
- 1 cup cubed mango (fresh or frozen)
Sauce:
- 1/4 cup almond butter
- 1 Tbsp honey
- 1 Tbsp toasted sesame oil
- 1 Tbsp tamari
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 2″ of ginger, peeled
- 1 Tbsp Sriracha
- 1 bunch fresh cilantro for garnish
PREPARATION
- Cook millet: Boil 1 cup water, then add 1/2 cup millet. Cover and reduce heat to medium-low and simmer until all water is absorbed, ~20 minutes. Makes about 1 cup.
- Make sauce: Blend together all sauce ingredients in blender or food processor until well mixed & smooth. (If sauce is too thick to blend, add splash of water.)
- Assemble: Divide into 2 servings, each with: 1/2 cup millet, 1/2 bell pepper, 1/2 cup edamame, 1 Tbsp green onion, carrot, 1/2 cup mango and 3 Tbsp of the sauce. Garnish each serving with fresh cilantro.
- Option to layer ingredients in a mason jar for easy transport. Start with sauce at bottom, then millet, followed by veggies and fresh herbs on the very top.
Like this recipe? Try this Thai shrimp bowl next time!
