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+ servings
Kürbis-Hirse-Bowl mit Berbere

Pumpkin Millet Bowl with Ethiopian Berbere

Ari
Squash and Millet Bowl with Berbere Spiced Squash and Chickpeas, is a delicious and nutritious vegetable bowl! Millet cooked in coconut milk.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course salad, salad bowl, salad recipes
Cuisine Ethiopia
Servings 4 portions
Calories 640 kcal

Equipment

  • Knife*
  • cutting board*
  • Mortar*
  • Bowl bowls*

Ingredients
  

for the baked berbere vegetables:

  • 2 tbsp. Berbere spice*
  • 2 tbsp. avocado oil* or any other tasteless oil
  • 2 tbsp. water
  • 1 Hokkaido pumpkin or kabocha, butternut squash
  • 400 G Chickpeas* in a can
  • 2-4 shallots

for the millet:

Drizzle sauce

  • 100 G coconut cream remove from the coconut milk can
  • 2 tbsp. lime juice
  • zest of half a lime
  • ¼ tsp Sea-salt* fine
  • 1 tbsp. agave syrup
  • 1 cucumber
  • 1 fresh ginger* walnut size
  • 1 small Bunch of coriander
  • 1 small bunch of mint

anything else:

  • 100 G baby spinach
  • more lettuce or greens if necessary

Make Ethiopian Berbere spice yourself:

Instructions
 

  • Preheat the oven to 200°C.

Berbere Paste:

  • Mix berbere with avocado oil (or vegetable oil) and water in a bowl and let soak for about 10 minutes.
    2 tbsp. Berbere spice*, 2 tbsp. avocado oil*, 2 tbsp. water

Cook coconut millet:

  • Carefully open the can of coconut milk, skim off the coconut cream and set aside.
    400 G coconut milk*
  • Bring the remaining coconut milk to a simmer with 100 ml water, turmeric powder and salt in a saucepan.
  • Add the coconut oil and millet and simmer gently for 5 minutes, then remove from the heat and leave covered for about 25 minutes.
    200 G Millet*, 1 tbsp. coconut oil*

Prepare oven vegetables:

  • Halve the pumpkin and remove the seeds with a spoon. Then cut into wedges or cubes.
    1 Hokkaido pumpkin
  • Peel and halve the shallots. Quarter large specimens again.
    2-4 shallots
  • Drain the chickpeas through a sieve and rinse with clear water.
    400 G Chickpeas*
  • Spread the pumpkin, shallots and chickpeas on a baking sheet lined with parchment paper. Do not spread the Berbere paste too tightly on top. Season with salt and roast in the preheated oven for about 30 minutes.

Prepare dressing:

  • Peel the cucumber, cut in half, deseed and coarsely grate.
    1 cucumber
  • Peel and finely chop or grate the ginger.
    1 fresh ginger*
  • Mix the reserved coconut cream with the lime juice and lime zest, salt, agave syrup, cucumber and ginger until smooth.
  • Rinse the coriander and mint, shake dry and chop. Mix the chopped herbs into the sauce.
    1 small Bunch of coriander, 1 small bunch of mint

Arrange and serve:

  • Add some spinach and millet to each salad bowl.
  • Arrange the baked vegetables on top of the millet. Add some spinach and serve drizzled with the salad dressing.

Make Berbere yourself:

  • In a pan, without adding fat, roast all the spices for 3-5 minutes over medium heat, tossing or stirring constantly.
    3 tbsp. paprika powder*, 2 tsp Cumin*, 1 tsp coriander whole*, 1 tsp Cardamom*, 1 tsp Turmeric*, 1 tsp Sea-salt*, 1 tsp fenugreek*, 1 tsp Black pepper*, 4 cloves*, 5 Pimento*, ½ tsp Ginger*, ¼ tsp Cinammon*, 4-5 chili peppers*
  • When fragrant, add the ground spices and roast for 2 more minutes. Keep moving so nothing burns.
  • If you used whole spices, grind them in a spice grinder or crush them in a mortar.
  • Fill the Berbere into a sealed container and keep it for up to 6 months.

Nutrition

Serving: 1Port.Calories: 640kcalCarbohydrates: 75gProtein: 15gFat: 20g
Keyword African, Berber spice, Buddha Bowl, easy vegan recipe, gluten free, healthy recipe ideas, pumpkin recipe, vegan, vegan salad
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