Warm Millet Salad with Kale, Lentil and Roasted Sweet Potatoes

Hello Friends, If anyone’s been wondering why it’s been quiet on the blog for past few days, then there’s a reason: My in laws have come from India to live with us. Life has become pretty busy and only a South Asian can understand what I mean by that. Don’t think otherwise, I love being a perfect daughter in law but between all the duties of a loving mother, wife and a daughter in law, I just felt I missed writing on my blog.  So today, when I was roasting sweet potatoes for my mother in law’s fast, I used some in millet salad and thought to share the recipe with you.  The taste was great and it looked more colorful than the one I make with just lentils.



For some who may not have met “millet” yet it’s worth getting to know since it has the same qualities (low in fat and high in dietary fiber) just like quinoa. It is mildly sweet, somewhat nutty and extremely versatile. My favorite way to cook millet is with vegetable stock, it adds a lot of flavor and then it can be enjoyed as a substitute for rice or tossed with other ingredients to make grain salad. In this salad I combined incredibly nourishing ingredients that work together to boost your health, yet at the same time each spoonful is so flavorsome and satisfying with chunks of roasted sweet potato and earthy flavors of kale and lentils.

Hope you enjoy this recipe as much as I did!



Warm Millet Salad with Kale, lentil and Roasted Sweet Potatoes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Serving Size: 4

This hearty grain salad makes a great vegetarian main course or a healthy side dish option.


  • 1/2 cup millet
  • 1.5 cup vegetable broth
  • 2 cups chopped kale (or any greens)
  • 1/4 cup chopped onion
  • 1 tsp minced ginger
  • 1 tomato, chopped
  • 1 hot green chili pepper, chopped
  • 2 sweet potato, peeled and cut into bite sized pieces
  • 1 cup cooked lentil (any that you prefer)
  • 4 tbsp olive oil
  • salt to taste
  • freshly ground black pepper
  • 3/4 tsp roasted cumin powder
  • lime juice as required


  1. Preheat the oven to 400°F. Place sweet potato to a parchment-paper lined baking sheet and drizzle 2 tbsp of olive oil. Sprinkle salt and black pepper and toss to coat.
  2. Arrange them in a single layer. Roast for 30-45 minutes, stirring occasionally, until the potatoes are tender.
  3. While the potatoes are roasting, heat a pan over medium heat. When it is heated, add millet and toast, stirring frequently, until aromatic about 5 minutes (they will make a popping noise).
  4. Remove from heat and carefully add the broth (it will splatter a bit). Return to the heat and bring it to boil.
  5. Cover, reduce heat to low, and simmer until millet is tender, about 18-20 minutes. Turn off the heat and let sit for 5 minutes with the lid on before fluffing with a fork.
  6. Meanwhile in another saucepan, heat the remaining oil, add in the chopped onion. Saute.
  7. Add ginger, tomato and kale, cook until wilted and soft (just few minutes). Stir in lentils and the cooked millet and chilli pepper. Season with salt, cumin powder, lime juice and freshly ground black pepper (if needed).
  8. Just before serving toss in the roasted sweet potato.
  9. Serve warm or at room temperature.
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Linked this recipe to Allergy Free Wednesdays, Gluten Free Fridays.

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26 thoughts on “Warm Millet Salad with Kale, Lentil and Roasted Sweet Potatoes

  1. I can relate to your issue…..I have been there and its really difficult. Indian in-laws unnecessarily increase the workload without offering any help. But that’s smart of you to come up with a healthy and colorful salad while roasting potatoes for your MIL’s FAST.

    • Actually Malti, I don’t have any issues with my in laws, they are just different and old. I like to keep my house tidy and well organized, and they are opposite. I love cooking different cuisines and they are used to indian food and with no or very less spices. So a lot of my time goes in cooking, cleaning, putting things away or teaching my in laws how things work. It will take time for them to understand and me to get back to my usual routine.

  2. I had to laugh at your post, Bal. I’ve been meeting Ansh a lot because her in laws are here too :) . I only have a father in law and he lives in Texas, don’t all of you be jealous of me now ;)
    I love millet, it tastes like pop corn to me. I have a hard time cooking it here at high altitude and so after pots of crunchy millet, I’ve given it a break till I can figure out how to deal with it.
    This looks wonderful, lots of super foods in here!

      • Thanks a lot Nazneen :) Have you tried to cook millet for a longer time or adding salt to water? Salt causes the water to boil at higher temperature which is helpful in cooking at high altitudes. Or try cooking in vegetable broth, I am sure it will work.

        Oye Ansh, I didn’t know you live in Colorado. I wish I could fly over and meet you and then we can chat.xx.

  3. Never met Millet but sure something to consider. Its been beautifully packed with the rest of the ingredients; obviously as the pictures says it all. Thanks for dropping by and I pretty much understand why you’ve been busy. Take care Bal and keep in touch.

  4. I hope that you get back into the routine again soon. It is difficult when you are so used to doing the things your way and suddenly everything shifts. I do have to say, I’m loving your recipe. I’m also trying your chick pea salad tomorrow!

    • You are right making a change in your usual routine isn’t easy but it often provides an opportunity to grow in life and test your mettle. Thank you so much Amelia for your appreciation, it means a lot to me :-)
      Do tell me how you like the chickpea salad?

  5. Hi Balvinder! I hope all is well..sounds like you are very busy but glad to see you post this recipe. Millet is one whole grain I haven’t tried and I think people say it’s like corn/popcorn. If it’s like other grains with good chew, I think I’d be a fan. I love warm salads, particularly with grains and vegetables altogether…I’m a huge fan of sweet potatoe and I love to throw some roasted cubes in my salads too. Take care!

    • That’s right, before adding broth I popped the millet in pan but not as much as we do with corn. Millet is quite tasty, slightly chewier than quinoa. I am sure you’ll love it since you are already familiar with quinoa.

  6. So how did it go with your in-laws? Did you have a difficult time with them around? Hahaha! Just teasing you. Bet you’ve been terribly busy, & so was I.
    I’ve to agree the colours are stunning for this dish!

  7. Millet will be a good addition in my simple salads too. I can totally understand how your work load has increased. As I mentioned, I was in Vancouver in the beginning of this month but I had a tight schedule. I guess, it was good not disturbing you. Will meet you some other time!

  8. I recently came across your blog. I simply loved it.Great job.Keep it up. My both the kids are celiac.Just wondering if u have ever tried making gluten free golgappes, mathis which my son misses eating.Would be eagerly awaiting for your reply.

  9. Bal , I’m sure your in-laws loved this wonderful and delicious salad ! So , who washed the dishes ?! :D I’ve made a savoury dish with sweet potato yesterday and that was the first time that I tried cooking it that way .

  10. Nice salad…like the roasted sweet potato and the kale in it…looks delicious Balvinder! I have some millet…now know that I can with it.
    Hope you are having a great week :D

  11. Beautiful!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thank you for linking up! Its because of awesome bloggers like you that our link up is a success!

    Cindy from vegetarianmamma.com

  12. Hi Balvinder, how you doing? Sorry for not dropping by often, I’m a bit slack in my posting and blogs visit.
    This millet look inviting and delicious. Very healthy dish,great for diet meal. Thanks for sharing your recipe.

    Have a wonderful day ahead,regards.

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