This filling combination of whole grains and veggies will keep you satisfied long until your next meal.
Servings4
Ingredients
1½cupscooked millet
¼cupfinely chopped fresh cilantro
1tablespoonfreshly squeezed lime juice
¼teaspoonsea salt
8gluten-free whole-grain tortillascorn-free
1recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture
1cupshredded red cabbage
1large ripe avocadopitted, peeled, and thinly sliced
4scallionsthinly sliced
Sea salt and freshly ground black pepper
Cumin
Cashew Cream Sauceoptional
Seriously Sensational Sriracha Sauceoptional
Flavor Options
BUTTERNUT SQUASH AND SWISS CHARD
2tablespoonscoconut oil
4cupspeeledseeded, and diced butternut squash (1⁄4-inch cubes)
½bunch Swiss chardfinely chopped
½teaspoonchili powder
¼teaspoonsea salt
¼teaspoonfreshly ground black pepper
PORTOBELLO MUSHROOM AND RED PEPPER
2 to 3tablespoonsextra-virgin olive oil
1large portobello mushroomcut into 8 slices
1large red bell peppercut into long strips
¼teaspoonground cumin
¼teaspoonsea salt
¼teaspoonfreshly ground black pepper
Pinchchipotle powder
¼cupthinly sliced radishfor garnish
Instructions
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.
BUTTERNUT SQUASH AND SWISS CHARD
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
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.