Green Powerhouse Pesto Plate

by Angela (Oh She Glows) on March 11, 2013

greengoddessbowl-2638

After fretting over a recipe to make for St. Patrick’s Day and then having a few gluten-free/vegan cakes crash and burn, Eric suggested that I switch things up and make pesto. It’s green, right? He was onto something, that clever man. I peered into the fridge and found zucchini, avocado, and spinach. Also green. They were also not growing fur which is always a miracle in this house. On the counter, green lentils and millet. I don’t really believe in fate, but this was the perfect combo for a healthy green dish!

I’ve had a few requests to show you some of the meals I’m eating while on the allergy elimination diet. It was rough at first and I had no idea what to eat for a while. It’s getting easier though and I’m determined not to let this challenge translate into boring, bland meals. Last week’s recipe was an example and so is this dish today. Let’s hope I can keep this enthusiasm going!

greengoddessbowl-2627

This isn’t actually “pesto” per say since it’s nut-free, but it’s close enough. I adapted my beloved creamy avocado dressing for this one. It’s a simple blend of avocado, basil, extra virgin olive oil, lemon, sea salt, and garlic. The dressing has a nice zip to it, kicking up the dish several notches which is always a good thing when cooking with millet. I like it in generous supply on my plate as you can probably see!

greengoddessbowl-2622

Green Powerhouse Pesto Plate

vegan, gluten-free, soy-free, nut-free

Email, text, or print this recipe

Yield: 4 servings

Ingredients:

  • 1 cup uncooked millet
  • 1 cup uncooked green lentils
  • 2 medium zucchini, sliced (or vegetable of choice)
  • 3 handfuls spinach

 

For the pesto:

  • 1/2 large avocado (about 1/3-1/2 cup flesh)
  • 2 small or 1 large garlic cloves
  • 3 tbsp extra virgin olive oil
  • 1/4 cup water
  • fine grain sea salt, to taste (I used just over 1/4 tsp)
  • 2 tbsp fresh lemon juice
  • 1 cup lightly packed basil leaves (one entire 40-gram package)

 

1. Rinse and drain lentils in a fine mesh sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.

2. At the same time, cook the millet. Rinse and drain in a fine mesh sieve and add to a medium pot. Add 2 cups of water or vegetable broth, bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork.

3. Meanwhile, sauté the zucchini in a skillet with a bit of oil, salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.

4. To prepare the dressing: Add all dressing ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.

5. To assemble: Toss the millet and lentils together in one pot and season with Herbamare and pepper. Portion onto plates followed by the zucchini and spinach mixture. Now spoon on a generous amount of dressing and serve!

For nutritional info, see here.

greengoddessbowl-2631

20130308_155439_thumb1

Three cheers for a gorgeous spring-like weekend, long walks, and an extra hour of photography day light! I don’t know about you, but I have full blown spring fever.

20130310_142207_thumb1

PS- Keep those entries for the VVC giveaway coming in. I’m happy to see how many of you are in the area or within driving distance.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 142 comments… read them below or add one }

Ashley March 11, 2013 at 9:32 am

You’re beginning to freak me out. 2 weeks ago we both posted an almond pulp recipe on the same day and today pesto?? Umm, and it’s a warm millet salad? This is just too weird! :)

Reply

Angela March 11, 2013 at 9:38 am

hah I know! We need to open a restaurant together or something ;)

Reply

Anna {Herbivore Triathlete} March 11, 2013 at 11:01 am

If you two open up a restaurant I would go there daily! Two of my favorite bloggers :)

Reply

Ella March 11, 2013 at 9:36 am

lol. I just literally laughed out loud when I read the part where you talked about how it’s a miracle in your house when fur is not growing on food. I know what you mean!

I look forward to making this….and with no fur…:-)

Reply

SusanF March 11, 2013 at 9:41 am

I have been wondering what to do for St. Patrick’s Day this year and here you go and solve all of my problems for me. Thanks so much!

Reply

Meredith March 11, 2013 at 9:48 am

This looks delicious! Might have to make this on the weekend :)

On another note, I’ve been thinking about starting a blog – do you have any tips and tricks for newbies? :)

Reply

Angela (Oh She Glows) March 11, 2013 at 10:16 am

Oh man, I could talk your ear off about blogging! hah. Is there anything you have questions about specifically?

Reply

Meredith March 11, 2013 at 11:24 am

:) I guess I’m more wondering about the technical aspects – what software to use, how to get started, etc. I’m a bit technically challenged :)

Reply

Angela March 14, 2013 at 3:17 pm

Hey Meredith, I just wanted to let you know I didn’t forget about your question! I’m just giving it some more thought as I need to remember what I used when I started. :) Will get back to you shortly!

Reply

Meredith March 14, 2013 at 5:37 pm

No problem Angela! Thank you for being so thoughtful :)

Reply

Laura @ Sprint 2 the Table March 11, 2013 at 9:49 am

I love millet – it has such a great texture. Must do buy some more. I also love the idea of mixing avocado with basil for a creamy pesto! I did some a couple of weeks ago but used Greek to cream it up. Great vegan option!

Reply

Allison March 11, 2013 at 10:23 am

Yum! Totally saving this recipe :)

Reply

Katrina @ Warm Vanilla Sugar March 11, 2013 at 10:37 am

This is so full of lovely green goodness! Yum!

Reply

Moi Contre La Vie March 11, 2013 at 10:40 am

Yum. I love very little in the Spring more than fresh pesto, can’t wait to make this. Such a delicious twist on an old classic!

Reply

Erica {Coffee & Quinoa} March 11, 2013 at 10:46 am

Wow this looks awesome! Love the idea of a pesto dressing. And as the Irish aren’t known for their healthy vegan cuisine, I think a St. Paddy’s-themed salad is alllllways a good thing!

Reply

Sarah @ Making Thyme for Health March 11, 2013 at 10:48 am

Good improvisation! This looks healthy and tasty! I am excited about the sun setting earlier too, but I still want that extra hour back. :)

Reply

Sarah @ Making Thyme for Health March 11, 2013 at 10:50 am

I meant sun setting later. See what losing an hour does to me?

Reply

nikki March 11, 2014 at 11:42 am

Yummy pesto

Reply

Anna {Herbivore Triathlete} March 11, 2013 at 11:00 am

This certainly does look like a powerhouse meal! I love millet and I’ve been making a lot of avocado/basil cream sauce. That stuff is good on anything! I definitely can feel Spring coming around here, it was 60 degrees for my half-marathon yesterday. Perfect running temperature!

Reply

[email protected] n Dishes March 11, 2013 at 11:03 am

I feel stronger just looking at this pretty plate!

Reply

Beth March 11, 2013 at 11:03 am

Oh my goodness! I am also doing the allergy elimination challenge, except for sensitivities rather than allergies. And guess what’s on my elimination list? Avocados! (As well as tea, cinnamon, mushrooms, spinach, oregano, rye, barley, to name a few). So I won’t be able to try this for 3 more weeks. And I know what you mean about not knowing what to eat — the first few days I had no idea what to eat and lost 2 lbs. So I had to look at my list of “sensitive foods” and realize that anything NOT on that list was OK! That has helped a lot. Good luck with yours, and let us know how it goes.

Reply

Sara March 11, 2013 at 11:26 am

This looks scrumptious, as always!
Combining some of my favorite veggies, must be a winner ;-)

Reply

Abby @ The Frosted Vegan March 11, 2013 at 11:54 am

So much green! So much deliciousness!

Reply

Stacey March 11, 2013 at 12:48 pm

OMG! This looks AMAZING!!! I want to stuff my face into the picture on my screen.

Reply

Rebecca March 11, 2013 at 12:55 pm

Yum! Was looking for a “simple but elegant” idea for topping my quinoa and beets tonight, this avocado sauce would be perfect! (I ate it every single day with pasta per your recipe one year at the cannes film festival – got me through in one piece but after 15 days of it, put it aside and forgot about it…until today! haha merci beaucoup for the reminder :) i’m back living in the US now so looking forward to glowing even more thanks to your fab recipes! xx

Reply

Katy @KatysKitchen March 11, 2013 at 12:58 pm

I really like this recipe, simple but healthy and satisfying. You can never go wrong with avocado.

Reply

Pat S. March 11, 2013 at 1:23 pm

I love avocado, I think it goes great with everything! I will have to give this recipe a try, thanks.

Reply

Yaron March 11, 2013 at 1:33 pm

Looks so great!!! I’d love to taste this…
If I may suggest a twist, you can add lime juice – It’s wonderful with avocado.

Reply

Tanya @ playful and hungry March 11, 2013 at 1:42 pm

Avocado dressings are awesome!
Just wondering, are you gluten intolerant? Cause there are so many gluten free recipes on you blog…

Reply

Maryea {Happy Healthy Mama} March 11, 2013 at 1:53 pm

Oh I love this! Putting this on my list of recipes to try. :-)

Reply

Heidi kokborg March 11, 2013 at 1:55 pm

Yum! I am definitely going to make this tomorrow! I absolutely love love love avocados and zucchinies so this dish is like a match made in heaven for me! Thank you Ange :)

Reply

Renard Moreau March 11, 2013 at 2:07 pm

[ Smiles ] “Green Powerhouse;” I LOVE the sound of that!

Thank you for posting another great recipe!

Reply

Jennifer March 11, 2013 at 2:11 pm

I saw a couple mentions of elimination diets – are you both following a specific one (like Conscious Cleanse, or something along those lines) or is it something that you developed yourself or your health practitioner? I’m asking as I am interested in doing one myself, but am in need of more info. Thx!

Reply

Beth March 12, 2013 at 7:56 am

Jennifer: In working with a sports dietitian, we did some bloodwork to identify food sensitivities, so I am eliminating the things that showed up. I’m 10 days into a 28-day challenge, and I’m already noticing a difference in how I feel. Some of the things that showed up for me were things I ate/drank every day, like tea and cinnamon. Other things I ate often, but not daily.

Reply

Anna @ Your Healthy Place March 11, 2013 at 2:42 pm

So green! Love it – I am such a fan of pesto but it gets boring if you have the same type all the time, so I love finding new variations :).

Reply

corinne March 11, 2013 at 2:49 pm

Oh my my! I’ve been making this pesto that’s heavy on Italian Parsley and it’s been amazing. I’ll definitely try adding avos to it for a creamy alternative. Thank you!

Reply

Vegan Radhika Sarohia March 11, 2013 at 3:07 pm

“They were also not growing fur which is always a miracle in this house.”

^ Not growing fur?! As a Los Angeles native I’ve never heard of spinach and avocado being furry…what kind of vegetables do you Canadians have up there hehe:p

Reply

Vegan Radhika Sarohia March 11, 2013 at 3:11 pm

This looks totally delicious by the way. Those are some appetizing photos!:)
I love love love basil and I could specifically live on pesto, pretty much. Pesto is one of my favourite things ever, but only homemade. I season it exactly to taste and heap it on spaghettic squash with tomatoes in the fall. Then I go to town and eat the entire thing in one sitting [ridiculous but I can’t stop!:p]

Reply

Averie @ Averie Cooks March 11, 2013 at 3:25 pm

Such a vibrant, healthy, and green looking gorgeous salad! Sorry about your vegan baking cake fails. I had a couple caketastrophes last week as well…ugh, hate it when that happens! Happy St Paddy’s Day with all this green going on!

Reply

Sonal March 11, 2013 at 3:37 pm

Yumm I love a good pesto recipe especially one that doesn’t have so much oil. Thanks, that plate looks delicious!! :)

Reply

Moni @ {Meals Meals} March 11, 2013 at 4:31 pm

Oh wow Angela… You nailed this one. What a nice alternative for St. patties day. I love how vibrant this looks too! Moni xx

Reply

Lauren Deck March 11, 2013 at 4:39 pm

Hi Angela, Do you use a specific site to build recipes and produce nutrional facts? I am on a specific meal plan, and want to see how it changes the nut facts if i alter something… Thank you!

Reply

[email protected] March 11, 2013 at 4:41 pm

Absolutely gorgeous!! Millet is on my favourite grains by far. Have to recreate this one!

Reply

Paige @ A Healthy Tale March 11, 2013 at 4:57 pm

Wow! That looks so fresh test filling at the same time. I know whats in my next shopping list!

Reply

Lauren March 11, 2013 at 5:11 pm

This looks amazing! Hello, tomorrow’s dinner!

Reply

Angela @ Eat Spin Run Repeat March 11, 2013 at 5:18 pm

Ooh yes, you are speaking to a pesto addict over here (and a recently-turned avocado lover too!) This sounds delicious Ange, and I would have never thought to make pesto with avocado but that’s a genius idea! I agree with you on the sunny weekends – this past one was gorgeous!! Hopefully all of our snow and rain disappears soon!

Reply

Alex @ Raw Recovery March 11, 2013 at 5:39 pm

This recipe looks so good! There’s an amazing Italian restaurant near where I live that serves homemade pesto with their bread at the beginning of the meal. The pesto is almost whipped–light and fluffy and so delicious on just about anything :)

Reply

Caitlin March 11, 2013 at 5:55 pm

what a beautiful, healthful dish! i love lots of green in my dinners so this one looks absolutely perfect ;) glad to hear your elimination diet is going strong and you’re enthusiasm to not give in ;)

Reply

Tania March 11, 2013 at 6:04 pm

I made this for dinner tonight and had empty plates all around…including three kids ages 8, 7, & 4! Even my “I don’t like zucchini” 4 year old finished her dinner because the pesto sauce made everything taste so yummy! Thanks, again, for another fantastic meal! (We eat dinner made from your recipes at least 4 or more times a week! Everything is so delicious!)

Reply

Talia Fuhrman March 11, 2013 at 6:21 pm

Oh. My. Word. This looks right up my alley! The “pesto,” spinach and lentils combination sounds delicious! This recipe is happening in my kitchen this week. Thanks Angela!

Reply

Hannah @ CleanEatingVeggieGirl March 11, 2013 at 7:26 pm

I LOVE that you used avocado in your pesto. That sounds so delicious! :)

Reply

Melissa March 11, 2013 at 7:32 pm

What a pretty looking dish! Very appropriate for St. Patrick’s Day :) I’m a huge fan of avocado, so I pretty much love anything that features avocado.

Thanks.

Reply

Lauren March 11, 2013 at 8:27 pm

This is so similar to one of my recent faves in the last two weeks. Lots of greens, plus grains and avocado topped with pesto from Trader Joe’s. I will definitely have to try to make my own soon!

Reply

Krista March 11, 2013 at 8:29 pm

This looks delicious! I always look forward to seeing your recipes and how you continue to incorporate more and more veggies and good food!

Reply

Kristin March 11, 2013 at 8:45 pm

Thanks for posting this recipe! I’m doing an elimination diet as my breastfeeding baby has several allergies. I’ve eliminated dairy, eggs, soy, peanuts, and chocolate. I made this delicious recipe for dinner tonight. I added shiitake mushrooms to the zucchini and replaced the basil with dill. The pesto tasted super fresh and fabulous! Thanks for the dinner inspiration!

Reply

Angela (Oh She Glows) March 12, 2013 at 1:58 pm

Hey Kristin, I’m so glad you enjoyed it! Good call on adding mushrooms :)

Reply

Lauren @ Fun, Fit and Fabulous! March 11, 2013 at 9:50 pm

This looks absolutely delicious! Zuchinni and pesto are two of my favorite green things so i can’t wait to try this recipe. I pinned it to make for lunch next week!

Reply

Ttrockwood March 11, 2013 at 9:55 pm

I read often yet never comment- i just wanted to say thank you for posting a never ending supply of delicious healthy vegan meals that are actual meals! I find so many vegan recipes on the internet are flimsy salady things that are 200 cal “meals” or raw desserts that are all nuts!
Your blog is always inspiring and i have referred many many omni friends here to see how delightful cruelty free is.

Reply

Angela (Oh She Glows) March 12, 2013 at 1:56 pm

Thank you, I appreciate your kind feedback!

Reply

Ali @ Project Kale March 11, 2013 at 10:00 pm

I just love the simplicity of this dish! Sometimes the best recipes are the ones you throw together with the “non-furry” veggies you have on hand! :) Can’t wait to try the pesto, thank you!

Reply

Penelope March 11, 2013 at 10:13 pm

I just made this tonight and we (husband and I) LOVED it. Will definitely make it again. I subbed couscous for millet since I had none, and it turned out fabulous. Am off to recommend to someone who has been transitioning to a vegan diet and is having a hard time finding really tasty dinners. Thanks!

Reply

Angela (Oh She Glows) March 12, 2013 at 1:56 pm

Oh I’m so happy you enjoyed it! Thanks for letting me know :)

Reply

Kiran @ KiranTarun.com March 12, 2013 at 1:15 am

Avocado’s are so versatile and you’ve used it to it’s potential here. Yummy! :)

Reply

McKel | Nutrition Stripped March 12, 2013 at 5:53 am

I love St. Patricks Day week just for the sake of more green recipes! This pesto looks amazing Angela, thanks for sharing :)

Reply

Alexis March 12, 2013 at 7:31 am

Angela!
I love your elimination diet inspired recipes. I have IBD (I know you’ve mentioned you had IBS at one point) and I maintain a strict diet. It’s really hard to find good recipes, because I am dairy free, gluten free, sugar free, corn free, etc. etc. I love your recipes in general (though many of them don’t work for me, or I often have to adapt them in small ways), but these new ones inspired by your elimination diet are especially great for me. Thank you so much for sharing them–before I found your blog it was so hard for me to find recipes that I could eat and still taste great. You’ve helped me immensely, and I thank you :)

Reply

Casey March 12, 2013 at 7:38 am

Omg. Mouth. Watering.

Reply

Anele @ Success Along the Weigh March 12, 2013 at 8:19 am

I could bathe in pesto…it’s so yummy! I won’t of course but still.

Reply

Maritza Martinez March 12, 2013 at 8:36 am

I just made this for my lunch and as it was only for 1 i only made a small amount. What a huge mistake! It’s delicious and now I want more. The avocado is a nice change for the pesto. I didn’t have any millet but ill definitely pick some up for the next time. Thanks Angela.

Reply

Angela (Oh She Glows) March 12, 2013 at 1:56 pm

I’m so happy you enjoyed it Maritza!

Reply

Jesse (OutToLunchCreations) March 12, 2013 at 9:27 am

I was also trying to find a good St.Patty’s Day recipe and I decided on pesto as well! Mine is a pesto salmon recipe though. I like the idea of a warm pesto millet salad!

Reply

Sarah @ Yogi in Action March 12, 2013 at 9:41 am

This looks really good! I love the idea of a green recipe that’s not just green beer (which is typically what all of my friends do for St. Patty’s Day). I will definitely be making this.

Reply

Ariel March 12, 2013 at 11:23 am

This is brilliant. I was struggling with energy/fatigue a few weeks ago, and made a commitment to eating green things in LARGE quantities, plus other high iron sources. The result was, in fact, more energy and focus. But, after awhile, there are just so many broccoli, spinach and kale concoctions one can come up with. I look forward to trying this!

Reply

Vegan Collegiate March 12, 2013 at 11:32 am

This looks great! Sounds like a great meal to get me ready for Spring Break travels.

Reply

Padma March 12, 2013 at 11:55 am

What a creative recipe, can’t wait to try this! Simple and nutritious. And you definitely take the most amazing pictures. I would love to learn some tricks and tips on how you take such vibrant pictures.

Reply

Alexis @ Hummusapien March 12, 2013 at 1:00 pm

This is just fabulous. I love adding spinach to pesto– it’s already green, so might as well pack it with more nutrition!

Reply

missy March 12, 2013 at 1:01 pm

I will be in San Francisco in a month and need some good vegan restaurant ideas.
Know any?
LOVE your blog it’s my favorite!!!!

Reply

Angela (Oh She Glows) March 12, 2013 at 1:54 pm

Hi Missy, I’ve never been but I would check Happy Cow for a listing :)

Reply

Gina March 12, 2013 at 1:35 pm

Made this last night and added crimini mushrooms and Brussels sprouts. YUM.

Reply

Mary March 12, 2013 at 2:35 pm

I love millet, avocados, basil, zucchini and spinach. I must make this! Millet has become my new favorite grain, such a good texture and forms easy for veggie burger making.

Elimination/allergy diets are so hard! I’ve done them twice now, it gets easier as time goes on. Plus you usually feel more energetic and less bloated by eliminating sugars and gluten. Hope you feel better and figure out what you may be allergic to. Good luck!

Reply

Sherisse H (@lovesplantbased) March 12, 2013 at 3:32 pm

Yum! The zucchini and millet together would make for a nice texture combo, awesome! Beautiful photos btw :)

Reply

Lillian @Seize the Latte March 12, 2013 at 3:52 pm

This looks incredible! I love the nut-free pesto improvisation, and all that green just makes me happy.

I know what you mean regarding not knowing what to eat — when my dad and I found out that we have celiac, neither one of us knew what we could eat. I wound up going to Whole Foods and begging for help while wandering the aisles; it wasn’t my proudest moment, but it was really helpful. :) Hope your elimination diet is going well and that you’re feeling good!

Reply

Anne March 12, 2013 at 4:18 pm

I cant wait to try this! Thank you for sharing this recipe.

Reply

Kristen March 12, 2013 at 4:21 pm

Looks delicous – love the green color! I’ve been wanting summer basil lately, can’t wait for the warmer weather :)

Reply

Jaclyn March 12, 2013 at 6:08 pm

I made this tonight and added mushrooms and a few pistachios right before serving, it was absolutely delicious! Thanks for another great recipe :)

Reply

Nat @ The Apple Diaries March 13, 2013 at 3:28 am

Yum, you can’t beat homemade pesto! I’ve never made it without pine nuts or with the addition of avocado, but this looks delightfully delicious :)

Reply

Lisa March 13, 2013 at 7:15 am

My husband and I just made pesto this Sunday (the traditional way)! This looks amazing though for a GF/vegan pesto!

Reply

kimmythevegan March 13, 2013 at 12:14 pm

YUMMY!!!! This looks so super tasty – I will be making it this weekend for sure!
It occurred to me halfway through your post that a few years ago, I would wrinkled my nose up at this ;p

Reply

Vibeke March 13, 2013 at 5:58 pm

This was delicious! I made it for the family tonight. :D I added sugar snap peas in addition to the spinach and zucchini. I also subbed bulgur for the millet because I couldn’t find any in my cupboard. I had to use dried basil because none of the grocery stores in the area had fresh basil. I will definitely make this again! YUM!

Reply

Katie March 14, 2013 at 8:02 am

This looks delicious! How long do you think the dressing will hold up? I was thinking about making the recipe for multiple lunches next week.

Reply

Angela (Oh She Glows) March 14, 2013 at 1:52 pm

I would imagine it should last at least 2 days. The avocado might throw it off quicker than normal though. goodluck!

Reply

Kelly March 14, 2013 at 4:28 pm

This looks absolutely amazing! :)

Reply

Samantha March 14, 2013 at 9:27 pm

This looks so delicious! I love the idea of using avocado in the pesto. I can’t wait to try this springy-looking dish.

Reply

sarah March 15, 2013 at 5:27 pm

Have you ever thought of putting together weekly meal plans? What does a day in your life look like food wise?

Reply

Angela (Oh She Glows) March 17, 2013 at 7:38 pm

I’ve thought about it for sure – maybe something to think about when my book is finished! Thanks for the suggestion.

Reply

Heather March 17, 2013 at 11:14 am

Made this dish last night and it was a hit! “Good flavour”, “yum”, “send me that recipe” comments from the girls.

Had to cook a second batch of the millet (good thing I bought too much) b/c it was ready in 15 minutes of cooking + the 5 minute set & steam. Keep an eye on it.

Also added in celery, finely chopped and steamed baby kale, and steamed broccoli for the most greenest of meals I could make.

Subbed four olives instead of oil in the dressing, and 2 tbsp olive brine for the water. . I wanted a thick sauce.

Delicious!

Reply

Tracey Pettingill March 17, 2013 at 4:22 pm

This was fantastic!! Made it last night. I had no millet on hand so I replaced with farrow. Was still amazing. What a lovely dish with wonderful flavor and great ingredients. My son ate the leftover this morning for breakfast. The dishes were stored separately. I heated the zucchini mixture and then added the salsa. He wished there was more!!!! Without a doubt will make again. Thank you so much and Happy St. Patrick’s Day!!! Tracey

Reply

Christy S. March 17, 2013 at 9:19 pm

Made this recipe today. It was perfect for St. Patrick’s day! My guys gobbled it up. Even my teenage boys loved it. The pesto is divine; i did sube the zucchini for broccoli. This dish has me thinking I will experiment with other veggies and grains. Thanks for this versatile and easy entree. This is one you can almost do without a recipe… Clean up the fridge with. Love those!

Reply

The Vegan Cookie Fairy March 18, 2013 at 7:37 am

Just made this and it is simply delicious. I used a jar of a ready-made vegan pesto to make things simpler. Thanks for this awesome recipe :)

Reply

Cookie and Kate March 20, 2013 at 8:14 pm

This is my favorite kind of dish, Angela! Tons of green, loads of flavor. Looks fantastic.

Reply

Cristal March 21, 2013 at 12:38 pm

I made this last night for my husband and 1 year old son and it was amazing! We are not vegan but we are incorporating more vegetarian and vegan meals into our diet these days for a variety of reasons and i think this one is going to be a staple. Num!

Reply

Rebecca March 21, 2013 at 8:44 pm

Loved this recipe!! I made mine with ol’ brown lentils and brown rice pasta (that’s all I had on hand), added mushrooms to the saute (they were in bad need of being used) and threw in a ton of garlic for the sauce (my cubemates at the office are gonna HATE me tomorrow)! This is a definite keeper. I even abstained from eating out of the pot (mostly) so that I could sit down, eat it slow and really enjoy it. Kind of hard since I was coming down off of a heavy workout, but so worth it! Tons of leftovers, too. Thanks for an awesome twist on pesto!

Reply

Jamie March 23, 2013 at 6:10 pm

I am currently going gluten free and have been looking for recipes. A lot of them can be a bit bland but this looks incredible. I will be making this tomorrow.

Reply

Jackie March 24, 2013 at 5:11 pm

YUM. Made this today. Thanks for reintroducing me to millet. Don’t think I’ve had that stuff since i was like 8.

Reply

Vildan March 25, 2013 at 10:46 am

Hi Angela,
Do you think quiona could be used in lieu of millet? Any thoughts? I have so much quiona in my pantry:) Thanks!!! You are awesome:)

Reply

Angela (Oh She Glows) March 25, 2013 at 1:52 pm

Yes Im sure that would work great, enjoy!

Reply

Jamie March 25, 2013 at 12:00 pm

I’m also on an elimination diet of sorts. After eliminating all top 8 (top 5 I guess for us vegans!), my breast fed son’s GI specialist recommended I eliminate avocado too. Sure enough, it did the trick for him! I had no idea avo was a high allergen/ irritant.

Anyway, this recipe looks delish, and just wanted to pass along our experience with avo in case you don’t get the results you’re hoping for on your current elim diet! Good luck!

Reply

Angela June 27, 2013 at 10:28 am

Thank you for the tip Jamie! I have since re-added avocado back into my diet (it was a suspected food) and thankfully no troubles that I’ve seen so far (whew). I still don’t know what caused it! I may never know I guess…hah.

Reply

Daphne March 26, 2013 at 11:22 am

I have had this great dish 2 days straight. And my 17 year old cleaned his plate!! Now, I am looking at those Raspberry Thumbprint Macaroons with excitement for the upcoming Easter weekend! Wowzer!!

Reply

IanW March 28, 2013 at 5:31 am

Avocados have always been one of my favorites. And you have certainly done justice to them here. One of my most enjoyable uses for an avocado is as a replacement for butter or margarine on bread, muffins or crumpets – with a lightly toasted cheese topping and a grind of black pepper and sea salt

Reply

Lauren March 30, 2013 at 11:49 pm

Have just discovered your blog and I’m loving everything I’ve read so far. Your journey is inspiring and your recipes look yummy

Reply

Kathy April 3, 2013 at 3:35 pm

I had the same experience as Tania – clean plate club all the way around with this delicious dish! I made another batch just for myself and had it for lunch all week. Seemed like the pesto lasted fine too.

Reply

Jacquelyn April 4, 2013 at 9:22 pm

I made this dish tonight and it was awesome! =) I didn’t put the lentils in it though… We aren’t a big fan of them so I just did 2 cups of the millet cooked in broth and it was wonderful. Thanks!

Reply

Julie April 17, 2013 at 9:06 am

This was last night’s dinner and we both enjoyed it! Boyfriend didn’t even say “would be better with chicken” like usual :) My only substitution was to replace millet with quinoa. Next time I want to add chopped sundried tomatoes — even though it ruins the green theme. The dressing/sauce was fantastic. Thanks for another healthy, satisfying recipe.

Reply

merry April 17, 2013 at 4:19 pm

I made this dish last night and it was a hit with my family! I always turn to your blog when I need something new.

Reply

Tricia May 5, 2013 at 2:37 am

This is my new favorite recipe!!! THANK YOU for helping me be healthy!!!

Reply

Krista Cannon May 7, 2013 at 10:42 am

My husband made this for us a few nights ago for the first time. I was really skeptical about it because I had never eaten anything like it before. It is now one of my absolute favorite meals. I really couldn’t believe how good it was. Thanks for the recipe!

Reply

Ingrid Burkett May 10, 2013 at 12:33 pm

We have three boys, ages 9 and 6 (twins). All of them devoured this dish, and that is quite an accomplishment! My oldest said that most kids would take one look and say “No way!” but that they would really be missing out. Dishes like this have helped my children overcome the hangup that many kids have with seeing more than one ingredient mixed together in a dish. We make a lot of your recipes, and my husband and I think they’ve all been “keepers”….. It is all so delicious!

Reply

Angela (Oh She Glows) May 10, 2013 at 2:18 pm

Aw, thank you Ingrid. I’m so happy to hear that! What an honour :)

Reply

Kelley June 11, 2013 at 7:40 pm

Just made this–so easy and absolutely delish! I put it the leftovers in a wrap for lunch tomorrow :)

Reply

Erica August 13, 2013 at 9:02 am

I made this last night, and it was delightful! I didn’t read the instructions too closely, and accidentally blended the spinach into the avocado dressing (I did that with a stick blender, since I only have a mini food processor – worked great!). I think it came out delicious! :D

Reply

Jessica August 16, 2013 at 11:33 am

This recipe looks amazing, as all your recipes do. Just wondering what I could substitute the avocado with, if anything? I love avocado, but unfortunately it gives me the worst stomach pains!

Reply

Angela (Oh She Glows) August 17, 2013 at 9:07 am

I dont know of anything off the top of my head, but if I think of anything I will let you know!

Reply

Sam September 10, 2013 at 1:47 pm

This is solid gold! I’m in love with millet from the beginning. Millet flour, teff pancakes, here I come!

Reply

Megha September 21, 2013 at 9:20 am

Angela dear

what could we substitute the avocado with to make it creamier ?
we dont get great tasting avocados here in India..they are all imported..i want to use something local

Reply

Angela (Oh She Glows) September 22, 2013 at 8:36 am

What about soaked cashews?

Reply

Kate October 12, 2013 at 7:22 am

Hi Angela, I’ve made this recipe twice in the last two days and I absolutely love it!!! Thanks for the gorgeous recipes and the inspiration! I just discovered your blog and I
I cant stop looking at the beautiful recipes and photography!! Keep up the awesome work :)

Reply

Amy November 26, 2013 at 4:26 pm

:) I am making this this week. We are trying to add more avocados to our diet. They are packed with nutrition and they are great for fertility. However, I lack creativity with avocados and they usually end up..mushy because I neglect to eat them. Thanks for a great recipe!

Reply

Amy November 29, 2013 at 12:20 am

Hi Angela,

Just wanted to drop in and say thanks for posting such an amazing recipe! I have made this so many times, always to huge compliments from whoever tastes it! It has definitely become one of my go-to super green weekly dishes. Thanks for all the inspiration, your ideas really touch others, even as far as here in South Africa (where I stay and where there is little vegan inspiration).

Reply

Angela (Oh She Glows) November 29, 2013 at 8:47 am

Thank you so much Amy!

Reply

Jenifer January 12, 2014 at 7:12 pm

My daughter and I had this for dinner tonight. Oh my gosh, it was amazing. I didn’t have any millet in the house so I used barley. This is definitely one of my new favorites. The dressing is to die for. Thanks!

Reply

Mike Luque March 11, 2014 at 1:16 pm

What a fantastic looking recipe. And way better for St. Patrick’s day than green dye in lo quality beer!

Reply

Vilmachu March 20, 2014 at 3:33 pm

this was sooooooooo yummy! :) m m mmmmm

Reply

Kathryn April 15, 2014 at 2:36 pm

I made this dish last night; my boyfriend and I loved it. I was super excited to get leftovers for lunch. I think that the avocado pesto was phenomenal. Thanks for this recipe!

Reply

Gee May 13, 2014 at 6:11 pm

I really want to make this. But, everytime I try I’m missing an ingredient. Darn. I’ll succeed one day. I love your site! I reference it all the time for ideas.

Reply

Katie July 5, 2014 at 4:52 pm

Picked up squash and basil at the farmer’s market this morning and love how it all turned out! Added another clover of garlic, upped the spinach, cut the millet/lentil mixture down by 1/4, and we ended up with very full, happy stomachs. I think next time I’ll cut the millet/lentil mixture down to 1/2 and up the spinach even more (admittedly, we love spinach.)

We needed to get back on track after a week of beach vacation eating and this *exactly* what we needed.

Reply

Kamille July 10, 2014 at 6:40 pm

I just made this and the taste is great! But I was wondering, the sauce is that yucky brown color and I only made it about 10 minutes ago. Is there anything I can do to avoid that in the future? Thanks so much!

Reply

Yumi March 26, 2015 at 6:49 pm

I made this for St. Patrick’s Day instead if the ol’ traditional Corned Beef and cabbage. I have turned completely vegan for health reasons and am loving it 100%. Especially Angela’s recipes. This one was so easy and tasted so so so good! I used vegetable broth in the millet and I think I added to much because it was a bit mushy. So next time I am going to use water and less of it. It was still fine though. I think next time I want to add mushrooms to the zucchini and spinach. This recipe can totally be modified with whatever veggies you like. The pesto was my favorite part!! Super easy to make. I put a little more garlic because my fiancé and I love garlic. I will make this again and again. Thank you so much Angela!

Reply

Nina November 18, 2015 at 8:33 am

This was amazing and simple to make! I added a sprig of fresh thyme and rosemary to the water for cooking the lentils. Then I used the liquid (2 T) from cooking the lentils to put in pesto. We also added some sauteed onions. Didn’t put any oil in pesto and just drizzled some over the top of lentil/rice/veg before adding pesto. We will be making this tasty meal again…thanks!

Reply

Francyne Dufault-Dick December 10, 2016 at 1:13 pm

Oh my goodness! So in love with the few recipes I have been introduced to so far! I am asking for your cookbook for Christmas. In the meantime, could you suggest a substitute for the avocado in this pesto? I am anaphylactic to avocado, but also realise that sometimes it is the texture and fat in this fruit that makes the recipe. Thanks in advance!

Reply

Suzy Andrews February 20, 2017 at 4:47 am

Millet is difficult to find in NL – are there alternatives? Would quinoa work? Thanks

Reply

Angela Liddon February 21, 2017 at 11:39 am

Yes, I think quinoa would be lovely!

Reply

jill September 24, 2017 at 6:34 pm

This was delicious! My first time cooking with millet and the sauce is addicting. Will be a repeat.

Reply

Leave a Comment

Previous post:

Next post: