This hearty Harvest Grain Breakfast Bowl goes a long way toward supporting skin and joint health. Its colorful vegetables offer a treasure trove of fiber, vitamins, minerals, and phytonutrients that will enrich your diet and contribute to overall health and well-being.



¾ cup beets (diced)

¾ cup carrots (diced)

1 cup organic broccoli (stems removed, finely chopped)

½ cup red onion (diced)


1 cup organic millet (dry)

2 cups vegetable broth (unsalted, preferably homemade)

¼ tsp salt (optional)


1 medium orange, sweet variety, peeled

1 tbsp tahini

1 tbsp organic apple cider vinegar

¼ tsp salt (optional)

water (as needed)

¼ cup cilantro (optional) roughly chopped


¼ cup cranberries (dried, unsweetened, unsulfured)

¼ cup raw pumpkin seeds


Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Fill a large stockpot with water, bring to a boil, and add the beets and carrots, cooking for 5–7 minutes or until slightly tender.

Transfer the beets, carrots, broccoli, and red onion to the baking sheet. Roast for 25 minutes or until tender.

Toast the millet: In a large, dry saucepan, toast the dry millet over medium heat for 4–5 minutes or until it turns a rich golden brown and the grains become fragrant. Toss or stir frequently to prevent it from burning.

Add vegetable broth and salt, if used, and boil. Lower the heat to simmer, cover, and cook for 30 minutes. Let stand for 10 minutes before fluffing with a fork.

Meanwhile, make the dressing: Combine all the dressing ingredients except the cilantro in a food processor. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside.

Note: the dressing is also delicious without the cilantro if you’d prefer to omit it.

Assemble your bowl: Divide the millet between two bowls.

Divide the carrots, beets, broccoli, and red onion between the bowls.

Divide the dressing between the bowls and stir well.

Top with cranberries and pumpkin seeds.


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