Sautéed African Salad

A vibrant plate of Sautéed African Salad with millet, kale, chickpeas, carrots, and red bell pepper, topped with coriander and lemon juice, on a simple, elegant setting.
Sautéed African Salad

Introduction

Embrace the vibrant and nourishing flavors of Africa with this specially crafted Sautéed African Salad. This dish combines the warmth of sautéed vegetables with the rich textures of grains and legumes, creating a delightful experience that's perfect for any meal of the day.

Ingredients

  • 1 cup millet, cooked
  • 1 cup chickpeas, drained and rinsed
  • 2 cups kale, chopped
  • 1 large carrot, julienned
  • 1 red bell pepper, sliced
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • Fresh coriander, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pan over medium heat.
  2. Add the cumin seeds and minced garlic to the pan, sauté until fragrant.
  3. Add the kale, carrot, and red bell pepper to the pan, and sauté for about 5-7 minutes until the vegetables are tender.
  4. Stir in the cooked millet and chickpeas, and season with coriander powder, salt, and pepper.
  5. Cook for an additional 5 minutes, stirring occasionally.
  6. Remove from heat and drizzle with lemon juice.
  7. Garnish with fresh coriander before serving.

Enjoy this refreshing and wholesome Sautéed African Salad as a standalone meal or as a complement to your main dishes. It's a versatile recipe that's sure to impress with its delightful mix of flavors and nutrients.

Nia

Additional Information
NutritionfactsCalories: 200, Fat: 6g, Carbohydrates: 30g, Protein: 8g 
Preparation Time30 minutes 
Allergy InformationContains coconut