Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
Harissa is a spicy red chile paste used to season North African dishes, such as couscous and tagines. Here, it adds gentle heat to a stew of millet, sweet potatoes, and spinach.
1. To make Stew: Heat oil in pressure cooker over medium-high heat. Add onions, and cook 2 to 3 minutes, or until soft. Stir in millet, cumin, turmeric, and coriander, and cook 3 minutes more, stirring constantly. Add sweet potato, broth, and harissa.
2. Close pressure cooker, and bring up to high pressure. Cook 9 minutes.
3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
4. To make Vinaigrette: whisk together lemon juice, vinegar, oil, maple syrup, and lemon zest in small bowl. Stir spinach and Vinaigrette into millet mixture until spinach is wilted. Season with salt and pepper, if desired.
- Serving Size Serves 6
- Calories 315
- Carbohydrate Content 60 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 9 g
- Protein Content 8 g
- Saturated Fat Content 0 g
- Sodium Content 142 mg
- Sugar Content 7 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g