Warm Avocado Red Pepper Bowl
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 1 serving
Author: Heather Nicholds
- 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
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.
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