Coconut and Crispy Kale Millet Bowl

I’ve had Heidi Swanson’s Supernatural Every Day on my reserve list at the library for months. Unfortunately, the one time it became available I didn’t make it in the allotted 7 days to pick it up and haven’t gotten a second chance yet.

I was thrilled back in January when Joy posted the recipe from Heidi’s book for the crunchy kale and coconut bowl. (I call mine ‘crispy’ because it seems more appropriate for my rendition.) Back in January when she posted the recipe, I immediately made it twice in the same week. And though I’ve thought about this dish every single time I’ve had kale in the house since, I’ve only just made it again, for you loyal readers. Since that day was today, I can say with authority that it is definitely worth turning my oven on for (even on crazy March days when the temperature reaches 80 degrees outside).

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Coconut and Crispy Kale Millet Bowl

serves 2 as a main, from here and here

Ingredients:

  • 2 T tamari or soy sauce
  • 1 t rice vinegar
  • 1 t sriracha
  • 1/4 c extra virgin olive oil
  • 5 c lacinato kale, ripped into bite size pieces
  • 1/2 c shredded coconut
  • 1/2 c millet, uncooked
  • 1 1/2 c vegetable broth (or water – for cooking millet)

Preheat oven to 350 degrees. Prepare baking sheet with parchment or tin foil. Begin cooking your millet (or other grain). Lightly toast millet in saucepan over medium heat for about 2 minutes. Add broth and bring to a boil. Reduce heat to low, cover and allow to cook (without stirring) for 15 minutes or until all liquid is absorbed. Don’t stir the millet, it will get mushy if you do (I know this from experience!) When it’s done, lightly fluff it with a fork.

In a small jar, or bowl, mix tamari, rice vinegar, and sriracha. If using a jar with a lid, add olive oil and shake vigorously until mixed. If using a bowl, pour in olive oil and whisk to emulsify. Put aside.

Tear clean kale off stems and rip into bite size pieces. Add coconut and about 1/2 of dressing. Toss and then spread onto prepared baking sheet. Bake for 10-15 minutes (check every few minutes after 10 to prevent burning – it happens fast!) Kale is done when it is crispy to the touch, if still soft, keep it in the over for 2 minute intervals until crispy.

Serve kale atop prepared millet and top each portion with 1/2 of the remaining dressing. Enjoy!

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3 thoughts on “Coconut and Crispy Kale Millet Bowl

  1. Pingback: Crispy Coconut-Kale Barley Bowl | Make It (Messy)

  2. I’ve had such failures with millet in the past, but I think the year or so since I last tried is long enough to get over my heartache. Love the idea of crispy coconut here! Alas, still no kale anywhere near me, but I’ll make do. Hope you’re feeling jazzy xo

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