Millet Burrito Bowl Food

SWEET POTATO MILLET BURGERS

Steps:

• Bring 1 1/2 cups water to a boil in a small saucepan. Add the sweet potato and 3/4 teaspoon salt, reduce the heat to medium low and cook 10 minutes. Add the millet and chickpeas, reduce the heat to low and cook, covered and stirring occasionally, until the millet is tender and absorbs all of the water, about 20 minutes (add more water, if needed). Turn off the heat and transfer the mixture to a medium bowl, letting it cool slightly.
• Stir in 1/2 cup breadcrumbs, the chiles, shallot, cumin, paprika, onion powder and 3/4 teaspoon salt. Shape the mixture into 4 patties, pressing them so they are about 1/2 inch thick. Place the patties on a plate and refrigerate 30 minutes.
• Lightly beat the egg in a medium bowl. In another medium bowl, stir together the remaining 1/4 cup breadcrumbs with the cornmeal. Place 1 chilled patty in the beaten egg, turning over the patty to coat the other side. Dip the patty in the cornmeal-breadcrumb mixture and sprinkle the mixture over the top of the patty, lightly pressing it on. Repeat with the remaining 3 patties.
• Heat a large nonstick skillet over medium heat. Add half of the canola oil and the patties and cook until they are golden brown, 3 to 4 minutes. Add the remaining oil to the skillet and use a spatula to carefully flip the patties (they will be somewhat soft); cook the other side until golden brown, 3 to 4 more minutes. Serve each burger on a bun with your favorite toppings.

SKILLET BURRITO BOWL

Steps:

• Heat oil n a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir fajita seasoning into ground beef until evenly coated.
• Mix pinto beans, salsa, and brown rice into ground beef mixture; top with Mexican cheese blend.

MILLET "BURRITO" BOWL

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
• Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
• In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
• Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.