ukrainian

Millet and Spinach Kasha with Roasted Beets and Sunflower Seeds

Name: Millet and Spinach Kasha with Roasted Beets and Sunflower Seeds
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 71 g millet, dry; 217 g beets, peeled and diced; 75 g spinach; 15 g sunflower oil; 23 g sunflower seeds; 10 g lemon juice; 2 g salt; 0.83 g black pepper; 233 g water

This roasted dish pairs millet, dry with beets, peeled and diced, spinach and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

85 g Carbohydrates

28 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

71g millet, dry 263 kcal
217g beets, peeled and diced 95 kcal
75g spinach 17 kcal
15g sunflower oil 133 kcal
23g sunflower seeds 134 kcal
10g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal
233g water 0 kcal

Cooking instructions

beetssunflower oilsaltblack pepper
Preheat oven to 425F. Toss beets with half the oil, salt, and pepper; roast on a sheet pan until tender, 22-28 minutes.
milletsaltwater
Rinse millet well. Simmer millet in water with a pinch of salt until tender and fluffy, 14-16 minutes; cover and rest 5 minutes.
milletspinachsunflower oil
Heat remaining oil in a skillet. Wilt spinach 1-2 minutes, then stir into the cooked millet.
lemon juicesaltblack pepper
Add lemon juice and taste for salt and pepper.
beetssunflower seeds
Top with roasted beets and sunflower seeds. Serve warm.