Wednesday, March 25, 2015

Lunch of Millet, Black Beans, Avocado and Smoky Paprika Tahini

Lunch of Millet, Black Beans, Avocado and Smoky Paprika Tahini
I made this awesome lunch in a bowl recently that packs a lot of protein, healthy fats and wonderful smoky flavor from the paprika and harissa. I don’t have a particular recipe since I just quickly created this using left over grains and freshly made beans, but I do want to post for inspiration to try a version for your self. I’ll share the general idea because it’s too good to pass up. 

I used cooked millet but brown rice or quinoa would also be great! No black beans? Try chickpea or kidney. No pumpkin seeds?  Try sunflower.
Harissa not necessary but if you have it, it makes a nice addition!

Cooked millet
Black beans
Toasted pumpkin seeds
Sliced red radishes
Fresh parsley or cilantro

Additional side toppings

Add all the above and top with dressing  - recipe below

Smoky Tahini Dressing
Serves 1-2
2 tbsp creamy tahini
2 tsp tamari
2 tsp fresh lemon juice
1 tbsp water
1 tsp pure maple syrup
¼ heaping tsp smoked paprika

Method for Tahini
Add to a bowl and combine until creamy

xox Diana


  1. This lunch looks delicious and super healthy! I'm on an avocado frenzy these days and love this kind of 'salads' made with beans.
    Perfect dish!

    1. Thanks Gemma. I love them too! so satisfying.


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