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Sardine, Avocado, and Crunchy Veggie Millet Bowl

“When I eat this, I feel as if I could walk through walls and climb on the ceiling. The millet is great for people with food sensitivities because it’s gluten-free and hypoallergenic. It’s a very filling base for a lunch bowl and adds textural contrast to the crunchy bok choy. Sardines and avocados pack this dish with micronutrients and sensible fats. And it’s all topped with crunchy-salty furikake—don’t sleep on this ingredient. It’s worth the extra trip to the Asian market.” —Seamus Mullen

Serves 1

1 cup cooked millet

1 cup roughly chopped bok choy

1 radish, thinly sliced

1 scallion, thinly sliced

½ avocado, sliced

4 fillets smoked sardines packed in oil

juice of 1 lemon

1 teaspoon tamari

1 teaspoon ponzu

1 tablespoon furikake

cilantro for garnish

1. Place the millet at the bottom of the bowl. Top with the bok choy, radish, scallion, avocado, and sardines. Drizzle with the lemon juice, tamari, and ponzu. Sprinkle with the furikake and garnish with cilantro.

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