Rinse millet well under cold water. In a medium pot, combine millet and stock with a pinch of salt. Bring to a gentle boil, then reduce heat, cover, and simmer 15–20 minutes until the grains are fluffy and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
While the millet cooks, prepare the vegetables. If you’re steaming, set up a steamer basket over simmering water. Add broccoli, carrots, bell pepper, and zucchini in a single layer if possible, and steam 6–8 minutes until crisp-tender. Drain and season lightly with salt, pepper, and a drizzle of lemon juice.
Make the tahini drizzle: in a small bowl, whisk together tahini, 1 tablespoon lemon juice, minced garlic, and a pinch of salt. Add warm water a tablespoon at a time until the mixture is smooth and pourable. Stir in maple syrup if using.
Assemble: scoop a generous portion of millet into bowls. Top with steamed veggies and any optional toppings you like. Drizzle the tahini sauce over the top, then finish with a squeeze of the remaining lemon juice and a scattering of fresh herbs.
Serve immediately, or refrigerate components separately for up to 3 days and assemble fresh when ready to eat.
Notes
Serve immediately, or refrigerate components separately for up to 3 days and assemble fresh when ready to eat.
