Millet ‘n Veggie Breakfast Tacos: Two Ways

Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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

Amie Valpone Eating Clean Cookbook

Serves Four

Ingredients

Millet Tacos

  • 1 1/2 cups cooked millet
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice&
  • 1/4 teaspoon 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 option one)
  • 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
  • Sriracha, optional

Option 1: Portobello Mushroom and Red Pepper Flavor

  • 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 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch chipotle powder
  • 1/4 cup thinly sliced radish, for garnish
  • 1/2 packet ALOHA Daily Good Greens

Option 2: Butternut Squash and Swiss Chard

  • 2 tablespoons coconut oil
  • 4 cups peeled, seeded, and diced butternut squash (1/4-inch cubes)
  • 1/2 bunch Swiss chard, finely chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 packet ALOHA Daily Good Greens
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Preparation

For Millet Tacos:

  1. In a small bowl, combine the millet, cilantro, lime juice, and salt.
  2. Stir to combine and set aside. Make one (or both) of the Flavor Options.
  3. 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.
  4. Place the warm tortillas on a platter or on individual plates.
  5. 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.
  6. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

For Butternut Squash and Swiss Chard:

  1. In a large skillet, heat the oil over medium-high heat.
  2. Add the squash and sauté for sevento eight minutes.
  3. Add the remaining ingredients and cook until the chard has wilted, about two minutes. Keep warm.

For Portobello Mushroom and Red Pepper:

  1. In a medium skillet, heat two tablespoons of the oil over medium heat.
  2. Add the mushrooms in a single layer.
  3. Cover and cook for four minutes, then flip and cook for two minutes more.
  4. Add the bell pepper, cumin, salt, black pepper, chipotle powder, daily good greens, and remaining oil, if needed. Cook for five minutes or until vegetables are cooked through, stirring often.
  5. Garnish with the radish. Keep warm.