Baby Butternut Bowl

Prep Time: 5 Mins

Cook Time: 20 Mins

Total Time: 25 Mins

Serves: 2

This quick and easy lunchtime bowl features baby butternut (if you can’t find them then swap for any squash), boiled eggs, and carrot ribbons on a bed of millet with a tahini yogurt sauce!

Ingredients

2 baby butternuts

½ cup millet uncooked

2-4 eggs

1/3 cup yogurt

2-3 teaspoons tahini

1 carrot peeled into ribbons

Mint

Green onion, green part only thinly sliced

Salt and pepper to taste

Directions

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1. Add ½ cup millet, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil then quickly reduce the heat and simmer covered for 15-20 minutes or until the liquid is absorbed. Remove from heat and let rest for 10 minutes. Fluff with a fork.

2. Bring a small pot of water to boil, salt heavily and add the butternut. Cook for 12-20 minutes or until soft when pierced with a fork. Drain and cut in half lengthwise.

3. Combine the yogurt, tahini, and add a pinch of salt.

4. In a small pot bring water to boil and cook eggs for 6 mins for perfectly jammy eggs (or cook to the desired level of doneness). Drain and submerge in cold water to stop cooking and peel the eggs. Cut them in half lengthwise.

5. To plate, start with a generous smear of yogurt sauce on the side of a shallow bowl. Top with millet, carrot ribbons, butternut, eggs, mint, and green onions. 

• Storing Tips

  Leftover keep for 2-3 days in the refrigerator. Only peel the eggs when ready to eat.

• Nutrition

  Per 1 serving (2 total):

  Calories: 389

  Carbohydrates: 52g

  Protein: 18g

  Fat: 13g

  Saturated Fat: 3g

  Fiber: 8g

  Sugar: 5g