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Coconut Ginger & Turmeric Millet Bowl

coconut ginger & tumeric millet bowl 4

Hey everyone and hello weekend! Cococut ginger & turmeric millet bowl? It’s what’s on the meal plan so, whyyyyyyy not?!

I already feel like this weekend has gotten off to a good start. It’s been one of those really productive Saturdays where I’ve gotten almost everything done before 1pm. My husband also came with me to the grocery store, which doesn’t happen so often anymore now that we have a toddler running around. Ahhhh, the sense of accomplishment. Don’t you just love those days?

On the menu tonight is this beautiful featured dish. Yea, it’s so pretty I kinda just want to look at it. I failed to mention that my favorite color is YELLOW, so that might be the reason why I love looking at it so much. But why is it so yellow? Well, ladies and gentlemen, I have to give this one up to turmeric. Give her a round of applause, would you?!

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This spice one of the latest food craze because of it anti-inflammatory and potent antioxidant properties (and these are just two of the benefits!) If you look on Pinterest, you’ll be overwhelmed with the amount of uses for turmeric: golden milk latte, turmeric paste, detox teas, smoothies, soups, curries, and face masks! What can’t this spice do? I see why the call turmeric the “queen of spices.” Very fitting! ?

I was so excited to create a hearty, healthy, and plant-based dish with turmeric. After being tested an tried…it made the menu and now the blog! ?

This is how we do…(insert Katy Perry song)

coconut ginger & tumeric millet bowl

Sometimes, I can’t help but think “how did I grow up without these amazing flavors?!!” HOW?! I can’t wait to make this dish in the summer for my parents. I love introducing them to new things….well, I guess nothing in this dish is new, per se…but for the typical American family, this is stepping outside the box, right?!

Before I wrap this up, I need to talk about the millet…in my skillet. Ha-Ha…I couldn’t help myself.

Using millet in this dish is the perfect base because it has a mild, creamy like consistency…kinda like risotto. If you’ve never tried millet, just do it! You won’t be sorry. It’s super yummy. And you guys know by now that I love to load my meals with veggies and this one is no different (surprise). Even yummier!

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So like I said before…it’s been a good Saturday.

I hope you try this one out and add it to your menu.



Print Recipe
Coconut Ginger & Turmeric Millet Bowl
Prep Time 15 minutes
Cook Time 15 minutes
Prep Time 15 minutes
Cook Time 15 minutes
  1. Cook millet according to instructions on the package.
  2. While millet is cooking, heat over medium heat, a large, deep frying pan with 2/3 cup broth. Add onion, garlic, fresh ginger and cook for 3-5 minutes.
  3. Add carrots, red/yellow pepper and cook for another 3 minutes.
  4. Add zucchini, peas, lentils, turmeric, the remaining broth, millet, and coconut milk. Combine together thoroughly, stirring frequently for another 5 minutes. Salt & pepper to taste. Add more coconut milk, if needed.
  5. Finish the dish off with fresh lime juice & green onion (optional).
Recipe Notes

Time saver:  Cook millet the night before and store in the fridge.

Note:  Freshly ground black pepper enhances the absorption of the turmeric.

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