To make a traditional burrito bowl healthier, swap out plain rice for fiber-rich millet and meat for protein-filled beans.
- 3/4 c. millet
- 2 tbsp. extra-virgin olive oil
- 1 tsp. cumin seeds (or 1/2 tsp ground)
- 1/2 tsp. coriander seeds (or 1/4 tsp ground)
- 2 tbsp. lime juice (about 1 lime), plus 1/2 lime, cut into wedges
- kosher salt
- 15 oz. can pinto or black beans, rinsed and drained
- 2 radishes, thinly sliced
- 2 scallions, finely chopped
- 2 c. baby arugula or torn arugula
- 1/4 c. plus 2 Tbsp crumbled Cotija, feta, or goat cheese
- 2 tbsp. salted roasted pumpkin seeds
- salsa and sour cream (optional)
- Bring a large pot of salted water to a boil over high heat. Add millet; cook until tender, about 20 min. Drain and rinse under cool water. Transfer millet to a large bowl and toss with 2 tsp olive oil.
- Toast cumin and coriander seeds over medium heat in a small, dry skillet, 3 to 5 min, shaking pan regularly, until you smell a nutty aroma and hear crackling. Remove from skillet quickly. Crush with a spice grinder or a mortar and pestle. (Skip these steps if you're using ground spices.)
- Combine spices in a small bowl with lime juice and salt and pepper to taste. Whisk in the remaining 4 tsp olive oil.
- Add beans, radishes, scallions, and arugula to millet. Drizzle on dressing; toss with a fork to combine.
- Sprinkle with cheese and pumpkin seeds; serve with lime wedge, plus salsa and sour cream on the side, if you like.
330 cal, 14 g fat (4 g saturated), 11 g protein, 40 g carb, 1 g sugar, 4 g fiber, 553 mg sodium, 11 mg cholesterol per serving
From the forthcoming book The Happy Cook: 125 Recipes for Eating Every Day Like It's the Weekend by Daphne Oz. Copyright © 2016 by Daphne Oz. To be published on September 20 1016 by William Morrow Cookbooks, an imprint of HarperCollins Publishers.