Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Chile Lime Millet Salad

This delicious vegan grain salad is high in protein, high in fiber, full of colorful vegetables, and super simple! It is a great dish to bring to get togethers, because it is affordable, and will make a large bowl with many servings.

Mexican has to be one of the best cuisines to make vegan, in my opinion. There are so many vegetables that pair well together, and the flavor combinations are endless. I personally love spicy food so Mexican is something I never get sick of, especially considering the variety of flavors you can combine together and spices to explore. I swear, every day I am just amazed by the variety of vegetables, fruits, grains, spices, beans, etc. that are on this earth, and the ENDLESS combinations out there to create. This week I was really craving lots of vegetables, so I wanted to create some sort of salad. I also have had millet in my pantry that I forgot about, and that's when it all came together, and I thought of this dish.

I love making bowls like this, because they are super easy to get creative with, and switch up from time to time, for example, I will probably make this again sometime and try it out with quinoa (not that one is better than the other, just for fun). I might also try adding some lentils(you can also add corn, but I think I have an allergy so I avoid it personally), or serving over some spring mix, the options really are endless. However you gotta try it out this one time following the recipe!


Serves: 6-8

Total Time: 40 Minutes


- 2 Large Sweet Potatoes

- 1 Bunch Cilantro

- 1 Red Onion

- 3 Bell Peppers

- 2 Jalapenos

- 1 Box Cherry Tomatoes (about a cup)

- 2 Cups Millet

- 1 Can Black Beans

- 1 Can Pinto Beans

- 1 Can Kidney Beans

- 2 Cloves Garlic

- 2 Green Avocados

- 4 Limes ( at least 1/4 cup juice)

- 1 Tablespoon Olive Oil

- 1 Tablespoon Chili Powder

- 1 Teaspoon Cumin

- 1 Teaspoon Garlic Powder

- 1 Teaspoon Green Chile Powder(you can also use canned green chiles)


  1. Start by preheating your oven to 400

  2. Next begin cooking the millet, by combining it with 4 cups of water, and allowing to cook all the way. This will take awhile, and you'll want it to cool before serving the salad, so start this step as early as possible, so that you'll be able to remove from heat, and allow to cool for as long as possible.

  3. Wash your sweet potatoes, and chop into cubes and spread on a baking sheet, place in the oven, and bake until soft throughout.

  4. Now get out a large mixing bowl. Strain and rinse all three beans, and place into bowl.

  5. Chop the onions, garlic, bell peppers, jalapenos, and cherry tomatoes and add to the bowl. Next you'll chop the entire bunch of cilantro and combine with the vegetables, and mix thoroughly. (Do not add the avocados yet).

  6. To make the dressing, juice all 4 limes, until you have at least 1/4 cup lime juice, add the olive oil, 1/3 cup water, and the spices and wisk together. Set aside.

  7. At this point your millet and sweet potatoes should be done, so be sure to remove from heat and allow to cool. Once cool, add the the bowl and mix with the rest of the vegetables.

  8. Finally you will add the dressing and mix together. You can either add the chopped avocados to the salad, or you can set on the side and use as a topping, sometimes the avocados can become messy when trying to combine. Serve and enjoy!