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Recipe: Millet ‘n Veggie Breakfast Tacos, Two Ways

By
Kara Rota,

Serves 4

This filling combination of whole grains and veggies will keep you satisfied long until your next meal.

11⁄2 cups cooked millet

1⁄4 cup finely chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

1⁄4 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

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.

FLAVOR OPTIONS:

BUTTERNUT SQUASH AND SWISS CHARD

2 tablespoons coconut oil 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes) 1⁄2 bunch Swiss chard, finely chopped 1⁄2 teaspoon chili powder 1⁄4 teaspoon sea salt 1⁄4 teaspoon freshly ground black pepper

In a large skillet, heat the oil over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Add the remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.

PORTOBELLO MUSHROOM AND RED PEPPER

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 1⁄4 teaspoon ground cumin 1⁄4 teaspoon sea salt 1⁄4 teaspoon freshly ground black pepper Pinch chipotle powder 1⁄4 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. 

Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography credit Lauren Volo.

About the Author

Kara Rota
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