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Traditional Recipes Redone…Healthier

Millet n’ Veggie Breakfast Tacos from Eating Clean

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Spice up your morning with a breakfast taco that can be styled two different ways. All too often, a grab n’ go granola bar doesn’t quite meet each level of the food pyramid. If you’re looking for an ideal jumpstart to your morning – try this recipe for Millet ‘n Veggie Breakfast Tacos from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. A filling combo of veggies and grains, these Millet tacos can be expected to serve 4. Happy Cooking and Enjoy!

Millet ‘n Veggie Breakfast Tacos: Two Ways

Serves 4

An excerpt from Eating Clean:

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

Screen Shot 2016-05-31 at 7.25.16 PMIngredients

  • 1½ cups cooked millet
  • ¼ cup finely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • ¼ 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
    below)
  • 1 cup shredded red cabbage1 large ripe avocado, pitted, peeled, and thinly sliced
  • 4 scallions, thinly slicedSea salt and freshly ground black pepper
  • Cumin Cashew Cream Sauce, optional
  • Seriously Sensational Sriracha Sauce, optional

Directions:

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. 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. 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 andRed Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

Flavor Options:

BUTTERNUT SQUASH AND SWISS CHARD :

  • 2 tablespoons coconut oil
  • 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
  • ½ bunch Swiss chard, finely chopped
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
In a large skillet, heat the oil over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Addthe remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.

PORTOBELLO MUSHROOM AND RED PEPPER:

  • 2 to 3 tablespoons extra-virgin olive oil1 large portobello mushroom, cut into 8 slices
  • 1 large red bell pepper, cut into long strips
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch chipotle powder
  • ¼ cup thinly sliced radish, for garnish

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.


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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