The sweet potatoes and millet can be made up to 2 days ahead.
Serves: 6 | Prep Time: 10 minutes | Cook Time: 1 hour, 45 minutes
Nutrition Score per serving:
600 calories, 7.7 g fat, 1 g saturated fat, 110 g carbs, 20 g protein, 19 g fiber, 95 mg calcium, 6 mg iron, 380 mg sodium
- 4 medium sweet potatoes
- 1 T sweet white miso (can be found in Asian markets)
- 1 t umeboshi vinegar, can be found in Asian markets
- 2 t ground cinnamon
- 3 cup dry millet
- 3 cup canned black beans
- 2 t minced garlic
- 1/2 cup finely chopped white onion
- 1 t cumin
- 1 pn crushed red pepper
- 1 pn sea salt
- 1 T olive oil
Preheat the oven to 350°F. Bake the sweet potatoes for one hour, or until fork–tender. When cool enough to handle, remove the potatoes from their skins, place them in a large mixing bowl and mash them with a potato masher until smooth. Combine the miso, vinegar, and cinnamon with the potatoes. While the potaotes are cooking, put the millet and 8 cups of salted water in a large pot, bring to a boil, then cover and simmer over low heat for 45 minutes, or until the water is absorbed. Set aside.
Meanwhile, combine the beans, garlic, onion, cumin, crushed pepper and salt in a medium bowl and toss to combine. Spread the olive oil along the bottom of a large baking pan or casserole dish. Spread the cooked millet over the bottom of the pan, then spread the black bean mixture in an even layer over the millet. Top with the sweet potato mixture and spread evenly.
Bake the casserole for 45 minutes. Remove from the oven and let cool a bit before slicing into six servings. You can also make the casserole a day or two ahead, store in the refrigerator, and bake before serving.