Roasted Greek Bowl

By Chef Marisa Ford
Roasted Greek Bowl

Serves 6


1 bunch asparagus, ends trimmed

½ red onion, thinly sliced

1 15oz can garbanzo beans, drained and rinsed

1 tablespoon oil

½ teaspoon salt

½ teaspoon pepper

1 bag Hilary’s Fresh Greek Millet Medley

1 tablespoon lemon juice

½ cup parsley leaves



Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the asparagus, onion, beans, and oil on the baking sheet and toss to coat. Season with salt and pepper. Roast in the preheated oven for 20 minutes or until asparagus and beans begin to lightly brown.

Prepare the millet medley as per package instructions.

Serve by mixing the roasted asparagus mixture with the millet medley. Lightly toss everything together along with the lemon juice. Top with parsley.