Tired of the same old salads? Prepare to be wowed by this incredible Roasted Oyster Mushroom and Millet Bowl! We’re talking a symphony of textures and flavors in every single bite. Imagine fluffy, nutty millet, hearty lentils, and gloriously crispy, umami-packed oyster mushrooms, all brought together with a vibrant, thyme-infused vinaigrette. This isn’t just a meal; it’s an experience. It’s sophisticated enough to serve at your next dinner party, yet simple enough for a satisfying weeknight dinner. Get ready to fall in love with this elegant, plant-based powerhouse!
Ingredients
• Millet and Mushrooms
• 1 cup / 200g uncooked millet
• 1¼ lb / 567g oyster mushrooms, torn into bite-size pieces
• 1 medium red onion, sliced
• 4 tsp olive oil
• 2 Tbs fresh thyme
• 1 15-oz / 425g can lentils, rinsed and drained
• ½ cup / 65g tamari-flavored roasted pumpkin seeds, optional
• Dressing
• 2 Tbs olive oil
• 1 Tbs apple cider vinegar
• 1 Tbs pure maple syrup
• 1 Tbs low-sodium soy sauce or tamari
• 1 Tbs fresh thyme, or 1 tsp dried thyme
• 1 clove garlic, minced
• ½ tsp Dijon mustard
Instructions
1. Preheat your oven to 425°F / 220°C. Lightly grease a large baking sheet.
2. Cook the millet: In a medium saucepan, bring 2½ cups of water to a boil. Stir in the millet, reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the water is absorbed and the millet is tender. Fluff with a fork and set aside.
3. Roast the vegetables: While the millet cooks, spread the torn oyster mushrooms and sliced red onion on the prepared baking sheet. Drizzle with 4 tsp. olive oil, sprinkle with 2 Tbs. fresh thyme, salt, and pepper. Toss to coat evenly and roast for 20 minutes, until the mushrooms are browned and crispy at the edges.
4. Prepare the vinaigrette: In a small bowl or jar, whisk together all the dressing : 2 Tbs. olive oil, apple cider vinegar, maple syrup, soy sauce, 1 Tbs. fresh thyme, minced garlic, and Dijon mustard.
5. Assemble the bowls: In a large bowl, combine the cooked millet, rinsed lentils, and half of the thyme vinaigrette. Toss well. Divide the millet mixture among four bowls, top with the roasted mushrooms and onions, and drizzle with the remaining dressing. Garnish with tamari pumpkin seeds before serving.
Nutritional Information
• Nutrition Information
• Calories: 456
• Protein: 18 g
• Total Fat: 14 g
• Saturated Fat: 2 g
• Carbohydrates: 67 g
• Cholesterol: 0 mg
• Sodium: 264 mg
• Fiber: 16 g
• Sugar: 8 g
Pro Tips
• For extra crispy mushrooms, roast them in a single layer on the baking sheet. Use two sheets if necessary to avoid overcrowding, which can cause them to steam instead of roast.
• To enhance the nutty flavor of the millet, toast it in the dry saucepan over medium heat for 3-4 minutes, stirring frequently, before adding the water.
• This salad is fantastic for meal prep. Store the millet/lentil mixture, roasted vegetables, and dressing in separate airtight containers in the fridge for up to 4 days. Assemble just before serving.
• No oyster mushrooms? King trumpet, shiitake, or cremini mushrooms also work beautifully in this recipe. Adjust roasting time as needed.
FAQ
Q: Is this mushroom and millet bowl a good source of protein
A: Yes, this bowl is a fantastic source of plant-based protein. The combination of fluffy millet and hearty lentils provides a complete protein profile, offering approximately 18 grams of protein per serving to keep you feeling full and satisfied.
Q: What other mushrooms can I use if I can’t find oyster mushrooms
A: If you can’t find oyster mushrooms, this recipe is very forgiving. King trumpet, shiitake, or cremini mushrooms are excellent substitutes that also roast beautifully and provide a delicious, savory flavor. You may need to adjust the roasting time slightly depending on the size and type of mushroom you choose.
Q: How can I meal prep this roasted mushroom bowl for the week
A: This bowl is perfect for meal prep. For the best results, store the cooked millet and lentil mixture, the roasted mushrooms and onions, and the thyme vinaigrette in separate airtight containers in the refrigerator. They will stay fresh for up to 4 days. Simply assemble a bowl and drizzle with dressing right before you’re ready to eat.
Q: Can I make this recipe gluten-free or soy-free
A: Absolutely! This recipe is naturally gluten-free as long as you use certified gluten-free tamari instead of soy sauce. To make it soy-free, simply substitute the tamari or soy sauce in the dressing with coconut aminos for a similar savory, umami flavor.
