Peanut and Millet Salad with Roasted Vegetables and Tamarind Dressing

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A vibrant salad combining nutty millet, crunchy roasted vegetables, and a tangy tamarind dressing inspired by Senegalese flavors. This African-inspired salad recipe, ready in about 50 minutes, pairs millet, water, carrot into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
• 2 1/2 cups water
• 1 large, peeled and diced carrot
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 3 tbsp, divided olive oil
• 1/2 cup, chopped roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 tbsp tamarind paste
• 1 tbsp honey
• 2 tbsp fresh lime juice
• 1, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large peeled and diced carrot, 1 medium diced red bell pepper, and 1 medium diced zucchini with 2 tbsp olive oil and 1 tsp salt. Spread on a baking sheet and roast for 20 minutes until tender and browned.
2. Step 2: Rinse 1 cup millet under cold water, then combine with 2 1/2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and millet is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp honey, 2 tbsp fresh lime juice, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp black pepper, and a pinch of salt until smooth.
4. Step 4: In a large bowl, combine the cooked millet, roasted vegetables, 1/2 cup chopped roasted peanuts, and 1/4 cup chopped fresh cilantro.
5. Step 5: Pour the tamarind dressing over the salad and toss gently to coat evenly. Serve warm or at room temperature.