Summer calls for fresh, vibrant meals that fuel your active lifestyle. This nutrient powerhouse bowl combines roasted root vegetables, nutty millet, creamy feta, and zesty pink grapefruit for a burst of vitamins C, E, and B. Walnuts and grapefruit deliver antioxidants, while baby spinach and millet boost circulation—perfect for hot days.
Recipe: Roasted Spiced Vegetable Bowl with Millet, Feta & Pink Grapefruit
Ingredients for 4 servings.
Prep time: about 45 minutes.
Ingredients:
500 g colorful carrots (e.g., orange, white, purple)
400 g parsnips
400 g beetroot
4-5 tbsp olive oil
½ tsp ras el hanout
Salt
½ tsp chili flakes
200 g millet
2 pink grapefruits
150 g feta
50 g walnuts
1 radicchio
50 g baby spinach leaves
Beetroot sprouts for garnish, optional
Preparation: Preheat oven to 200°C (180°C fan). Peel, wash, and chop carrots, parsnips, and beetroot. Spread on a baking sheet. Mix 2-3 tbsp olive oil with ras el hanout, salt, and chili flakes; toss with veggies. Roast 25-30 minutes until tender.
Meanwhile, cook millet per package instructions. Supreme grapefruits: peel off white pith, cut segments from membranes, and squeeze juice from membranes. Crumble feta, chop walnuts. Wash radicchio, slice thinly; wash and dry spinach.
Whisk grapefruit juice with salt, pepper, and 2 tbsp olive oil for dressing. Arrange millet, roasted veggies, grapefruit, feta, walnuts, radicchio, and spinach in bowls. Drizzle with dressing and garnish with beet sprouts.
