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Sweet Potato Millet Congee
Inspired by congee, this recipes swaps rice for millet, which is naturally gluten-free and high in fibre, protein and antioxidants, making it a great ingredient to start your day with. The porridge itself is very mild in flavour, so the teriyaki tofu, tangy pickled onions and spicy sriracha make for great flavourful toppings.Servings
Total
1 hrPrep
10 minCook
50 minContains
soy
sesame
Free from
peanut
tree nut
gluten
Ingredients
Millet
-
1medium sweet potato
-
½ cup (100g)millet
-
3½ cups (840ml)vegetable broth
Toppings
-
7.1 oz (200g)firm tofu, cut into 1 cm cubes
-
½ Tbsp (4g)cornstarch
-
¼ tspsalt
-
2 tsp (10ml)vegetable oil
-
1 Tbsp (15ml)teriyaki sauce†
-
¼ cup (28g)grated carrot
Optional garnish
-
sliced green onion
Make your own
Directions
- Preheat the oven to 400°F (200°C)*. Poke a few holes in the potatoes with a fork, then transfer to a baking tray.
- Bake for about 50 minutes, or until the potato can be easily pierced with a fork.
- In a saucepan, combine the millet and broth. Bring to a boil, reduce to a simmer, and cover with a lid.
- Cook for about 25 minutes, stirring periodically, until the millet grains are very tender.
- In a medium bowl, combine the tofu, cornstarch, and salt.
- Heat the oil in a large pan over medium-high heat. Cook the tofu until golden on all sides, stirring periodically. When golden, stir in the teriyaki sauce and sriracha.
- Peel the baked sweet potatoes, chop them into cubes, and stir them into the millet. Taste test and add more salt if desired.
- Serve the millet in bowls, topped with the teriyaki tofu, grated carrot, pickled onions, and more sriracha and green onions if desired. Enjoy!
Notes
- †Traditionally, teriyaki sauce is made with just soy sauce, sake (or mirin), and sugar. Make sure to check the ingredients of your bottle so it doesn't have too many other ingredients that may affect the flavour.
- * We used top and bottom heating (not fan-assisted/convection).
- ** The baking time will depend on the size of your potato. To speed it up, instead of roasting the sweet potato, peel and chop the sweet potato into 1 cm cubes. Add the sweet potato to the pot together with the millet and continue as written.
Storage
- The congee can be stored separately from the toppings in an airtight container in the fridge for up to 2 days.
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Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 72%
• medium sweet potato
• millet
Proteins 17%
• firm tofu
Fruits & Veggies 11%
• grated carrot
• pickled red onions
Calcium
• firm tofu
Fat
• millet
• vegetable oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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