Millet salad with sweet potato and potato

Good morning guys!

Today I bring you an incredibly delicious Millet Salad. I know it’s a bit strange that I bring you the recipe from Saturday on Friday, but tomorrow we’re going to spend the weekend at Casa Albets! And I didn’t want to make you wait until Sunday. Do you remember that I already told you about this vegan hotel? When I went to the opening I made a post on the travel blog where I explained a little more about the place. Well now that we are going to go with the dogs I will bring you another post with a more personal review 🙂 So that is why I have advanced this week’s recipe a little bit.


1 cup of millet
3 cups of water
1 small sweet potato
3 medium potatoes
3 handfuls of mushrooms
5 tablespoons of cooked chickpeas
Lettuce, green shoots, red cabbage…
Olive Oil
Black pepper
Lemon< br> Salt

Step by step

  1. First we will start by pre-heating the oven to 200 degrees.
  2. < li class="mceTemp">We continue, now cutting the potatoes and sweet potato into small cubes. We put them on a tray and season with pepper, salt and oregano.

  3. Grease with a drizzle of olive oil and stir the vegetables well. We put it in the oven and leave it until the potato and sweet potato are roasted.
  4. Meanwhile, we are going to cook the millet. To do this, we boil 3 cups of water and add 1 cup of millet. Let it cook over low-medium heat for about 15 minutes. (Or following the directions on the package).
  5. Turn off when the water has completely consumed.
  6. Now, sauté some sliced mushrooms in the pan with a drizzle of olive oil, while the potatoes and sweet potato are just cooking.

    It is better to cook the mushrooms in the pan rather than in the oven for a more golden and crispy finish.

    < p>We bake the vegetables and cook the millet.

  7. When the sweet potato and potatoes are done, remove the tray without turning off the oven. Now, we pour in the millet, the 5 tablespoons of cooked chickpeas, the golden mushrooms, a pinch of curry, plenty of black pepper, a squeeze of lemon, another splash of olive oil, salt and plenty of chopped parsley.
  8. Stir well and return to the oven for 5 or 10 minutes, until the millet is a little drier and golden.
  9. Remove from the oven, and add pieces of romaine lettuce and other sprouts , as well as red cabbage to taste.
    Millet salad with baked sweet potato and potato.

    Millet salad with baked potato and sweet potato.


  10. Serve hot!
Recipe: Vegan millet salad with sweet potato and potato .

Recipe: Vegan millet salad with sweet potato and potato.

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