Gluten free sweet potatoes, millet salad

2 cups vegetable broth

1 cut whole millet

2 sweet potatoes, cubed

2 tbs vegetable oil

1 tsp paprika

2 Roma tomates, cubed

5 cups spring mix salad (lettuce, baby greens, radicchio)
1 can black beans, drained and rinse

½ cup fresh cilantro

Juice of hall lemon

Vegetable broth

1 tomatoes cut in half

½ onions cut in half

1 celery stalk

2 whole garlic cloves

2 carrots

1 bay leave

6 cups water

Handful fresh cilantro

Salt to taste (opcional)

1 tbs peppercorns

Olive oil

Vegetable stock

1. Preheat oven to 425°F (220° C / 7° gas mark).

2. Place tomatoes, onions, carrots, garlic cloves onto a baking sheet, toss with olive oil, salt and pepper. Bake for 25 minutes. Add the roasted veggies to a pot with 6 cups of water. Add the cilantro, peppercorns and bay leave. Bring to a boil. Reduce heat and simmer for 2 hours.

3. Allow to cool before straining.

Millet

1. Bring 2 cups of vegetable broth to a boil in a medium saucepan. Add millet, bring to a boil, reduce heat to medium low and simmer, covered for 20 minutes or until the water has been absorbed. Keep covered and set aside for 5 minutes.

2. Place sweet potatoes onto a baking sheet, toss with paprika, salt and pepper. Bake for about 25 minutes. Let it cool before serve.

To serve mix all the ingredients, top with chopped cilantro and lemon juice

Variations

Mix cooked millet with

½ cup cucumber, cubed

½ green bell pepper, cubed

½ cup cherry tomatoes cut in half

½ cup grated carrots

2 basil leave

1 tbs extra virgen olive

Lemon juice

Salt and pepper to taste