Millet Amaranth Buddha Bowls

Adapted from a find only because I didn’t have all of the ingredients.  We had talked about wanting to try amaranth and millet so looked like the perfect recipe.  Millet is a type of grain, and Amaranth, a pseudograin, also known as a seed.  Pseudograins are higher in protein, fiber and trace mineral than grains.

Amaranth is high in calcium (ounce for ounce, has twice the calcium of cow’s milk), iron, potassium, phosphorus and Vitamins A and C and has a nutty flavor. Millet is very versatile and is high in B vitamins and magnesium (3).

While we don’t typically worry about micronutrients, its good to mix up the meals you’re eating to make sure you are covered.  We have been cooking with a lot of rice and quinoa, so we’re trying to add millet and amaranth to the mix!

Here is our adapted recipe – the sauce can really go on anything.  I will be using the leftovers for a basic rice bowl: brown rice, vegetables and this miso/tahini sauce!

Millet Amaranth Buddha Bowls


  • 3/4 cup hulled millet
  • 3/4 cup whole-grain amaranth
  • 3 cups water
  • 1 teaspoon curry powder
  • 1 teaspoon sea salt


  • 12 ounces extra-firm tofu, cut into 1-in. cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon low-sodium vegetable broth
  • 1 small bunch kale, leaves roughly chopped
  • 8 ounces broccoli florets
  • 3/4 teaspoon sea salt, divided
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon smoked paprika


  • 3/4 cup tahini (sesame paste)
  • 1/4 cup white miso*
  • 1 teaspoon cider vinegar
  • 1 tablespoon finely chopped green onions

1. Cook grains: Combine millet, amaranth, water and curry powder to a boil.  Cover, reduce heat to a simmer and cook until tender (about 20-25 minutes).   Stir occasionally. Stir in salt; set aside at least 5 minutes.

2. While grains are cooking, preheat oven to 375°. On a small rimmed baking sheet, toss tofu with soy sauce and vegetable broth. Bake, turning once, until golden at edges, about 20 minutes.

3. In a medium bowl, whisk together sauce ingredients with 3/4 cup water until smooth. Set aside.

4. Steam kale and broccoli.  Add salt.

5. Spoon grains into 4 or 5 bowls. Arrange separate portions of tofu, kale, and broccoli in each. Spoon about 1/4 cup sauce onto each bowl. Sprinkle bowls with sesame seeds. Serve more sauce on the side.