Roasted Sweet Potato Salad with Arugula and Millet is a tasty vegetarian recipe with chickpeas, cranberries, and nuts. Serve heated as a side or main. Gluten-free, vegan, dairy-free.
Ingredient
– Sweet potatoe– Yellow onion– Raw millet– Dried cranberrie– Raw pecan– Chickpea– Arugula
Direction
Once the baking sheet is ready, put the sweet potato cubes and onion slices on it in a single layer. Add some olive oil and bake for thirty minutes.
1
The sides of the onion will be browned. Take it out of the oven and set it away.
2
Put ½ cup of millet in a dry medium-sized saucepan while the onions and potatoes are in the oven.
3
Toast the millet for four to five minutes over medium-low heat, or until it starts to turn golden brown.
4
Put in one cup of water. Add ¼ teaspoon of salt and mix everything together. Once the water starts to boil, turn down the heat and cover the pan.
5
Put the cranberries in the pot. This makes the cherries bigger.
6
Make millet frothy by cooking it. Add pecans, garbanzo beans, and roasted vegetables. Toss arugula and dressing in a large basin.