This filling combination of whole grains and veggies will keep you satisfied long until your next meal.
Serves: 4
Ingredients
- 1½ cups cooked millet
- ¼ cup finely chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon sea salt
- 8 gluten-free whole-grain tortillas (corn-free)
- 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (see below)
- 1 cup shredded red cabbage
- 1 large ripe avocado, pitted, peeled, and thinly sliced
- 4 scallions, thinly sliced
- Sea salt and freshly ground black pepper
- Cumin Cashew Cream Sauce, optional
- Seriously Sensational Sriracha Sauce, optional
Flavor Options
Butternut Squash and Swiss Chard
- 2 tablespoons coconut oil
- 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
- ½ bunch Swiss chard, finely chopped
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
the remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.
- 2 to 3 tablespoons extra-virgin olive oil
- 1 large portobello mushroom, cut into 8 slices
- 1 large red bell pepper, cut into long strips
- ¼ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Pinch chipotle powder
- ¼ cup thinly sliced radish, for garnish
In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single
layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin,
salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables
are cooked through, stirring often. Garnish with the radish. Keep warm.
Instructions
- In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside.
-
Make one (or both) of the Flavor Options.
- To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat.
- Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas.
- Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom and Red Pepper mixture.
- Top with the cabbage, avocado slices, scallions, and salt and pepper to taste.
- Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Visit Amie's new website at AmieValpone.com or follow @AmieValpone for more healthy recipes.