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Millet Buddha Bowl With Beetroot Houmous

1 MIN READ • 6th February 2023

This bowl is piled with nutrient-dense raw veg and rounded like a Buddha’s belly!

Per serving:
Calories 600 • Total fat 29.1g • Sat. fat 3.7g • Protein 13g • Carbohydrates 71.8g • Sugar 18.8g • Sodium 303mg • Fibre 9.2g



  • 50g millet


  • 1 sweetcorn on the cob


  • 1 tbsp olive oil


  • 2 tsp balsamic vinegar


  • 1 small handful of baby spinach


  • 1 handful of pea shoots (or baby salad leaves)


  • 50g cannellini beans, ready to eat


  • 2 chestnut mushrooms, sliced


  • 1 small carrot, julienned or grated


  • ½ small mango, peeled and diced


  • 3 tbsp beetroot houmous


  • 1 tbsp sunflower seeds


  • 2 lime wedges to serve


  • Salt and pepper to taste

1. Soak the millet overnight in double the volume of water. Drain and rinse well.
2. Place in a saucepan on the hob. Cover with water and bring to the boil. Lower the heat and simmer for 10 minutes until soft but not mushy. Drain and place in a mixing bowl.
3. Using a sharp knife, slice the corn kernels off the cob and combine with the cooked millet.
4. To make the dressing, combine the olive oil and vinegar in a small dish or glass jar and shake well.
5. Put a bed of millet and sweetcorn in a bowl and arrange the greens, beans, vegetables, and mango around it with a generous dollop of beetroot houmous in the middle.
6. Drizzle with dressing, sprinkle with sunflower seeds, and garnish with lime wedges.
7. Season with salt and pepper.

Meet the writer
Vicky Warrell
H&W deputy editor

As H&W's deputy editor, I'm lucky enough to cover everything from celebrities to skincare. At the weekend, I'm happiest when adding to my ever-expanding houseplant collection, swimming laps at my local lido, spending time with my family and... Discover more

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