• 79384a98e2443a80c6092a35fcd3a5d4

Millet ‘N Veggie Breakfast Tacos: Two Ways

This filling combination of whole grains and veggies will keep you satisfied long until your next meal.

Prep
Cook
Serves 4people
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Ingredients
1 1/2
cups cooked millet
1/4
cup finely chopped fresh cilantro
1
tbs freshly squeezed lime juice
1/4
tsp sea salt
8
gluten-free whole-grain tortillas (corn-free)
1
recipe butternut squash and swiss chard or portobello mushroom and red pepper mixture (see below)
1
cup shredded red cabbage
1
large ripe avocado, pitted, peeled, and thinly sliced
4
scallions, thinly sliced
sea salt and freshly ground black pepper
cumin cashew cream sauce, optional
seriously sensational sriracha sauce, optional
Butternut Squash and Swiss Chard
2
tbs coconut oil
4
cups peeled, seeded, and diced butternut squash (1/4-inch cubes
1/2
bunch Swiss chard, finely chopped
1/2
tsp chili powder
1/4
tsp sea salt
1/4
tsp freshly ground black pepper
Portobello Mushroom and Red Pepper
2
to 3 tablespoons extra-virgin olive oil
1
large portobello mushroom, cut into 8 slices
1
large red bell pepper, cut into long strips
1/4
tsp ground cumin
1/4
tsp sea salt
1/4
tsp freshly ground black pepper
pinch chipotle powder
1/4
cup thinly sliced radish, for garnish
Directions
1.
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.
2.
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.
3.
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.
4.
Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.
5.
For the Butternut Squash and Swss 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.
6.
For the 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.

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