RecipeMillet with Black Beans, Kale, Red Pepper and Mushrooms

Nutrition Facts
Amount per Serving
  • Calories: 158
  • Protein: 8g
  • Total Fat: 1g
    • Saturated Fat: 0g
  • Total Carbohydrate: 28.5g
  • Dietary Fiber: 6g
  • Total Sugar: 2g
  • Sodium: 120mg

Millet, the star ingredient of this vegan dish, is a high-quality carb that’s good for people with heart disease or type 2 diabetes. It even works for people with celiac disease because it’s gluten-free!

  • Prep time
  • Total Time
This recipe makes 6 Servings
  • 8 ounces white mushrooms, diced
  • 1 red bell pepper, diced
  • 8 stalks kale, cut into small pieces
  • 1 tablespoon taco seasoning mix
  • 1 can (15 ounces) no-salt-added black beans, drained and rinsed
  • 2 cups cooked millet
  • Kosher salt and black pepper to taste

Coat pan liberally with oil spray.

Add mushrooms, and cook for 1 to 2 minutes. Next, add the red pepper and cook for an additional 1 to 2 minutes. Finally, toss in the kale and cook 2 to 3 more minutes.

Mix in taco seasoning (use a pre-made packet or try my homemade version). Turn off heat and stir in black beans and cooked millet. Season with Kosher salt and ground black pepper to taste.

Makes 6 cups; serving size is 1 cup
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