Bowl with Sweet Potato Coins, Millet Couscous and Golden Curry Pecan Sauce

Ingredients

Sweet Potato Coins

500 g sweet potatoes, peel intact, cut into 1/2-inch rounds
1 tbsp coconut oil or extra-virgin olive oil
1/2 tsp sea salt

Millet Couscous

1 tbsp extra-virgin olive oil
1 cup uncooked millet
1 cup water
1 tsp sea salt
1 cup cooked chickpeas
1 cup chopped fresh parsley or cilantro
1/4 cup dried currants or raisins
4 scallions, diced

Golden Curry Pecan Sauce

3/4 cup very hot, recently boiled water
1 clove garlic, minced
1/2 cup unsalted pecan halves
1 tbsp curry powder (mild or hot)
1 tbsp lemon juice
2 tsp maple syrup
1 tsp sea salt

Method

Sweet Potato Coins

Preheat oven to 200 C (400 F). On a large-rimmed baking sheet, coat sweet potatoes with oil and salt, and spread in a single layer. Roast for 20 minutes, flip and roast for an additional 20 minutes or until tender.

Millet Couscous

In a medium saucepan, warm oil over medium-high heat; add millet and toast, stirring constantly, for 1-2 minutes. Add water and salt; bring to a boil, reduce to a simmer, cover, and cook for 25 minutes (do not stir during cooking time or it will turn creamy). Remove from heat and steam, covered, for 5 minutes. Fluff with a fork and gently incorporate chickpeas, cilantro, currants or raisins and scallions.

Golden Curry Pecan Sauce

Add all sauce ingredients to a blender and blend until creamy.

Assembly

To bowls, add a generous bed of couscous; top with a fan of sweet potatoes and drizzle with sauce. Serve.

Makes 4 servings.

Source: Whole Bowls