Sweet Potato and Millet Salad

Millet is a delicate alternative to rice that absorbs flavors. Paired with sweet potato, this side dish becomes a surprisingly festive side dish. Vegan-friendly!

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Ingredients

1. ½ cup millet, uncooked
2. 1 onion, finely chopped
3. 1 hot pepper, finely chopped
4. ½ cup sweet potato, boiled and chopped
5. ½ cup bell pepper, finely chopped
6. 1 cup water
7. 1 teaspoon organic butter or macadamia nut oil
8. 1 tsp lemon juice
9. ½ oz pumpkin seeds, dry roasted

Directions

1. Heat ½ tsp butter in a non-stick skillet over medium-high heat. Add millet and toast for about 10 minutes.
2. Meanwhile, bring the water to a boil in another pan. Add this boiling water to the toasted millet. Cover the skillet and cook over low heat for another 25 minutes, or until all the water is absorbed and millet is tender. Set aside to cool.
3. Heat the remaining ½ teaspoon butter in another non-stick skillet; add onion and sauté till golden brown.
4. Add chopped hot pepper and bell pepper and sauté for 5 minutes. Add boiled sweet potato and salt, toss for another minute. Add the vegetables to the cooked millet.
5. Garnish with lemon juice and pumpkin seeds.

Serve hot or cold.

Serving size: 1 cup

Exchanges per Serving: 1½ Carbs, 0 Protein, ½ Fat

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