Warm Avocado Red Pepper Bowl
Servings: 1 serving
Ingredients
- 1 cup millet, cooked
- 0.5 cup bell pepper, chopped
- 0.5 cup peas
- 1 Tbsp green onion, chopped
- 0.5 cup avocado, chopped
Peanut Sauce
- 1 Tbsp peanut butter
- 1 Tbsp apple cider vinegar
- 1 Tbsp tamari, soy sauce - wheat-free for gluten-free
- 1 tsp toasted sesame oil
Instructions
- Cook the millet first, by putting 1/2 a cup in 1 cup of water and a pinch of salt. Bring to a boil, then turn down to simmer for about 20 minutes, or until soft and fluffy.
- Heat a pan to medium high, and saute the chopped pepper in a small amount of olive oil, vegetable broth or water for a few minutes. Add the peas, allowing them to thaw, than the onion and avocado.
- Make the peanut sauce by mixing the peanut butter with the vinegar and tamari until it's smooth and thick, then stir in the toasted sesame oil and as much/little water as you want to thin for consistency.
- Stir in the peanut sauce to the veggies, then turn off the heat and serve over the cooked millet.
- Top it off with a few chopped bits of green onion, parsley or toasted peanuts.
Nutrition
Calories: 541kcal | Carbohydrates: 62g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 1054mg | Potassium: 778mg | Fiber: 15g | Sugar: 9g | Vitamin A: 4100IU | Vitamin C: 228.5mg | Calcium: 50mg | Iron: 4.5mg
