Southwest Millet with Roasted Sweet Potato (vegan, gluten-free)

While I am not a vegan or vegetarian, I am actively trying to eat less meat. Much less. This blog has been a great way for me to experiment with that and this was very much an experiment.

I’ve been fascinated by unusual grains lately and ordered millet, amaranth and sorghum  from Here is my first attempt cooking with millet.




2 cups chopped sweet potato


garlic salt

coconut cooking spray

1 cup millet

80z vegetable broth

1 orange bell pepper chopped

1 onion chopped

2 tomatoes

1 can black beans

1 tbsp coconut oil

1 cup chopped white mushrooms

hot sauce


First you are going to roast the cut up sweet potatoes on a baking sheet (I lined mine with foil), spray with coconut oil spray and add fresh ground pepper and garlic salt. Roast on 375 for 40 min, turning over and re-spraying half way.

While those are baking, toast the millet on it’s own in a big sauté pan with a lid for 5-8 min. Add coconut oil and mushrooms, peppers, onions and mix it all up. Add 2 cups of water and cook covered for 30 min.



Open the lid after 30 min and add black beans, chopped tomatoes, veggie broth and 1/2 cup more water if needed, depending on whether you like a more al dente or porridge-like texture. Cook an additional 15 min. Add hot sauce to taste.



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