Turmeric millet bowl

Make it with your favorite leafy green such as kale, chard, or collards.

This flavorful vegetarian dish is rich in antioxidants thanks to the purple sweet potatoes, turmeric, and cumin, says Philadelphia-based recipe developer Robert Luessen. Try it with crispy baked tofu.

Serves 2

This recipe is part of our meal prep series. Find the full guide here.

Photography by Jillian Guyette. Recipe development by Robert Luessen.


1 purple sweet potato, peeled and cubed
2 tablespoons olive oil, divided
1 teaspoon cumin
1 cup dried millet
2 cups dark leafy greens
1 teaspoon red pepper flakes
2 tablespoons turmeric dressing



Preheat the oven to 400 degrees. In a large bowl, toss sweet potato with one tablespoon olive oil, cumin, and season with salt and pepper. Transfer to a sheet pan and roast until sweet potato cubes are browned and tender, about 25 to 30 minutes. Remove from oven and set aside.


In a pot over medium-high heat, add millet and toast until fragrant, about 90 seconds. Add two cups of water and bring to a boil, then reduce to a simmer. Cover and cook 15 minutes. Remove from heat and keep covered for an additional ten minutes. Fluff with a fork and set aside.


In a large skillet over medium-high heat, warm one tablespoon olive oil until shimmering. Add greens and red pepper flakes; sauté until greens are wilted and softened, about three to five minutes. Remove from heat and set aside.


Place everything in an airtight container and store in the fridge.



Microwave millet, sweet potato, and greens for 45 to 60 seconds. Place in a large bowl and drizzle with turmeric dressing.