Millet with Roasted Sweet Potato, Tofu, and Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant grain bowl featuring tender roasted sweet potato and crispy tofu over fluffy millet, topped with fresh broccoli and a tangy tahini dressing. This vegetarian-inspired vegetarian ready in about 75 minutes pairs Millet, cut into small florets Broccoli, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Millet
• 1 medium, peeled and diced into 1/2-inch cubes Sweet potato
• 14 oz, pressed and diced into 1/2-inch cubes Tofu
• 1 cup, cut into small florets Broccoli
• 2 tbsp Olive oil
• 2 cloves, minced Garlic
• 1 tbsp Soy sauce
• 1 tbsp Lime juice
• 1/4 tsp Red pepper flakes
• 1/2 tsp Salt
• 2 tbsp, chopped Fresh cilantro
• 3 tbsp Tahini
• 1 tbsp Lemon juice
• 1 tsp Water

Instructions

1. Step 1: Bring 2 cups water to a rolling boil in a medium saucepan. Add 1 cup millet and 1/4 tsp salt, reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Step 2: Preheat oven to 400°F. Toss 1 medium peeled and diced sweet potato (1/2-inch cubes) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Spread on a baking sheet and roast for 20-25 minutes until tender and edges are golden.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 14 oz pressed and diced tofu (1/2-inch cubes) and cook for 8-10 minutes, turning occasionally, until golden and crispy. Add 2 minced garlic cloves and 1 tbsp soy sauce, and cook for 1 minute until fragrant.
4. Step 4: Bring 1 inch of water to a boil in a pot. Add 1 cup broccoli florets, cover, and steam for 4-5 minutes until bright green and tender-crisp. Drain and set aside.
5. Step 5: Whisk together 3 tbsp tahini, 1 tbsp lemon juice, and 1 tsp water until smooth and creamy.
6. Step 6: Divide cooked millet among 2 plates. Arrange roasted sweet potato, crispy tofu, and steamed broccoli around it. Drizzle with tahini dressing and sprinkle with 2 tbsp chopped cilantro.