12 Dec Carrot & Millet Bowl with Kale & Walnut Parsley Pesto

unique carrot and millet bowl with kale and walnut-parsley pesto side 700x350.jpg


Cook Time: 40 mins
Total Time: 40 mins
2 entree sized bowls


Whole carrots are roasted until sweet, tender, and caramelized, and set atop a bowl of nutty millet and kale. A fresh and garlicky parsley pesto ties the dish together, while pomegranate seeds add sweetness and a tangy crunch.

Parsley Pesto

  • 2 cups parsley leaves and stems (packed fairly tightly)
  • 1 cup of raw walnut halves
  • 2 cloves of garlic, peeled and roughly chopped
  • ⅓ to ½ cup olive oil
  • zest of 2 lemons
  • kosher salt


  • 1 cup millet
  • 2 cups water
  • pinch of kosher salt


  • 1 bunch kale, cut into thin shreds or strips
  • 2 Tbsp coconut oil (or olive oil)
  • 2 Tbsp maple syrup


  • 6 large carrots, peeled (about 1lb)
  • olive oil
  • kosher salt and fresh cracked pepper
  • ⅓ cup pomegranate seeds
  • ¼ cup toasted pine nuts


  • Preheat your oven to 375F and place the carrots on a sheet tray lined with aluminum foil or parchment paper (for easy cleanup). Roast carrots for 40-60 minutes until they are totally tender when pierced with a fork in their thickest part.
  • To make the pesto place the parsley, walnuts, garlic, lemon zest, and a pinch of kosher salt into the bowl of a food processor. Pulse the mixture until it is well chopped, and then continue to whirl the mixture, pulsing the food processor in 10 second bursts, as you gradually drizzle in the olive oil. Add the oil until you have a nice thick but pourable consistency; it should be spoonable but not too loose. Taste the pesto and adjust salt as needed.
  • Place your millet and water into a saucepan with a pinch of kosher salt, and bring to a boil over medium-high heat. When it just comes to a boil, cover the pan, reduce the heat to medium-low, and simmer until the water has been absorbed and the millet is tender, 10-15 minutes. Take the millet off of the heat and keep it covered to the side until you are ready to assemble the bowls.
  • When your carrots are nearly tender, heat the coconut oil or olive oil in a skillet over medium-high heat. Add the shredded kale and a pinch of salt and saute just until the kale has softened a bit, 3-5 minutes. Take the kale off of the heat and stir in the maple syrup and adjust your seasoning if needed.
  • When your carrots are tender, you’re ready to assemble your bowls. Place your millet in the bottom of a bowl and pile your kale on top. Arrange a few roasted carrots over the kale, and drizzle the carrots, kale, and millet with your bright and fresh pesto. Garnish each bowl with a healthy smattering of pomegranate seeds and pine nuts, and enjoy.


corycleland1Carrot & Millet Bowl with Kale & Walnut Parsley Pesto
By: Cory Cleland
Real Foods Chef

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