Gluten-free veggie millet bowl

Hi hi hi :) What about having a super easy super healthy dinner tonight? I say yes :) And you? 
Here is some inspiration to make a quick and healthy dinner or lunch. Don't worry too much if you don't have the exact veggies at home, you can always replace the veggies to whatever you have in you fridge. That is what I love about these recipes :) Mix & Match veggies are the best :)
So let's see how to make it:

This recipe serves around 3-4 people.
What will you need:
- 1 cups dried millet
- 5 carrots
- 1 small zucchini
- 1/4 head of red cabbage
- 200 grams smoked tofu

- 1 tbsp coconut oil

Dressing:
- 1 lemon juice (freshly squeezed)
- salt and pepper
- 1 tbsp tamari soy sauce (gluten-free soy sauce)
- 1 tbsp Provence herb mix

Method:

1. Cook the millet with 2x as much water for about 15 minutes or so (until water evaporates). Add salt and home made broth, if you have. When done, rinse the millet with cold water, so the grains don't stick together. Set aside.
2. Drain and cut the tofu to small cubes.
3. Wash and slice the carrots. Wash the zucchini and cut it to cubes. Wash the cabbage and slice it as well.
4. Put some water in a frying pan and add the carrots. Cover and cook on medium for 3-4 minutes. Discard the leftover water.
5. In a different mixing bowl mix all ingredients for the dressing. Mix the millet, carrots and the other veggies in a bowl and add the dressing. Mix well.
6. Serve and enjoy :) 

Gluten-free broccoli-cabbage-millet bowl

I have made this colorful nourishing bowl today for lunch. Hmmmmm, it was tasting amazing :) If you prepare this recipe, please use a good quality tahini, as some of them can be very bitter. I didn't know this, until a friend of mine Vanessa explained to me, that not all Tahinis are the same. I trust her, because she is really an expert ;) So I bought a different brand, and wow, I discovered a whole new world of taste :) Thank you Vanessa :):)

So here is the recipe, which serves 3-4 people.

What will you need
- 1 1/2 cup dried millet
- 500 grams broccoli
- 1 1/2 cups cooked chickpeas
- 1/2 head of smaller red cabbage
- 1 tbsp sesame seeds 
- 1 medium onion
- 1 tsp coconut oil
- salt and pepper
 
For the dressing: 
- 1/4 cup lemon juice

- 1/4 cup Tahini (high quality)

- 1 tbsp maple syrup

- 1 tbsp water
- 1 tbs Tamari (gluten-free soy sauce)

1. Cook the millet according to instructions on the package. I add as well my mom's vegetable broth, which gives it an even finer taste.
2. In a saucepan heat the coconut oil on medium heat. Add the onion and sauté until translucent. 
3. Add the broccoli, cabbage and chickpeas and sauté for about 3 minutes. Add salt and pepper.
4. Meanwhile, in a small mixing bowl combine all ingredients for the dressing. 
5. Add the dressing to the saucepan with vegetable mix and cook for more 2 minutes. Turn off the heat.
6. Add the cooked millet and combine well.
7. Serve hot and sprinkle with sesame seeds 

Enjoy :)