Coconut Millet Bowl with Berbere Spiced Squash

feastingathome.com

Kimberlyjo

subheading: Sheet Pan Roast:

2 tablespoons Berbere spice

2 tablespoons avocado oil (or other neutral-flavored oil)

2 tablespoons water

1 ½ lb kabocha squash ¾ ” slices (substitute yams, butternut or delicata)

15 oz can chickpeas, drained or 1 ½ cups cooked

2 large shallots, peeled and thickly sliced (I cut in half and then cut each half in thirds)

subheading: Coconut Millet:

1 cup millet

1 cup from a 1 15 oz can coconut milk (not lite!) divided, see instructions

1 ½ cups water

1 tablespoon coconut oil

¼ teaspoon turmeric

¼ teaspoon salt

subheading: Drizzle Sauce:

½ cup coconut cream (from the divided can)

¼ cup lime juice (1 to 2 limes worth)

zest of one lime (about 1 teaspoon)

¼ teaspoon sea salt

1 teaspoon honey

½ cup cucumber chunks, peeled and deseeded

1 teaspoon grated fresh ginger or a few thin slices

½ cup fresh cilantro, roughly chopped stems and leaves

¼ cup fresh mint leaves, roughly chopped

3 cups fresh spinach

Directions at feastingathome.com

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