Millet "Burrito" Bowl

A healthy and flavorful grain bowl featuring tender millet, seasoned beans, fresh vegetables, and Mexican-inspired toppings. This vegetarian dish combines the nutty taste of millet with zesty lime dressing, creamy cheese, and crunchy pepitas.

4 servings

45 min

Published October 4, 2025

Ingredients

•1 teaspoon Kosher salt
•1½ cups millet
•4 tablespoons extra-virgin olive oil
•2 teaspoons whole cumin seeds
•¼ cup fresh lime juice
•¾ teaspoon ground coriander
•¼ teaspoon black pepper
•1 can pinto or black beans
•4 whole radishes
•4 whole scallions
•4 cups baby arugula
•¾ cup cheese
•¼ cup pumpkin seeds
•to taste salsa and sour cream

Cooking Instructions

1.
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.
25 min
2.
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.
5 min
3.
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.
5 min
4.
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.
10 min

Ingredients

•1 teaspoon Kosher salt

•1½ cups millet

•4 tablespoons extra-virgin olive oil

•2 teaspoons whole cumin seeds

•¼ cup fresh lime juice

•¾ teaspoon ground coriander

•¼ teaspoon black pepper

•1 can pinto or black beans

•4 whole radishes

•4 whole scallions

•4 cups baby arugula

•¾ cup cheese

•¼ cup pumpkin seeds

•to taste salsa and sour cream

Cooking Instructions

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.

25 min

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.

5 min

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.

5 min

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.

10 min