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Remeber the millet croquettes I made earlier? If by now you are still not addicted to them, let me show you another great recipe using these plant-powered delights. For us they were love at first bite.

And the best part, they freeze well so don't be afraid to make some more for later. that's exactly what I did when I made my vegan roast. As I said before, with our bakery I have less time to cook so I have to be smart these days to produce quick and healthy meals. Buddha bowls are still one of my favorites.

Look around in the fridge and freezer and combine some protein, with some roasted and/or cold veggies, toasted seeds and nuts, and a yummy homemade dressing. Couldn't be any easier, right?

What's your favorite quick and healthy meal?

ROASTED VEGGIES, MILLET CROQUETTES, AND HOMEMADE TOMATO CHUTNEY

Buddha bowls are plant-powered lunch or dinner bowls made with a mix of everything you can find. I had some of these beautiful millet croquettes left in the freezer. I made them the other week on one of our days off and absolutely loved them. Find the recipe for my VEGAN CAULIFLOWER ROAST WITH MILLET CROQUETTES here!

Next to croquettes, I roasted some leftover veggies and served them with a cabbage salad, sunflower seeds, and homemade chutney.

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For the millet croquettes

This recipe makes more croquettes than you’ll need for 2 people but they freeze perfectly, so I always make some more.

1 cup millet
1 cup carrot, grated
1 cup white cabbage, grated
1 cup onion, finely chopped
Garlic-ginger paste to taste
1 chia egg (1 tbsp chia seeds + 3 tbsp water)
½ cup chickpea flour
Freshly chopped parsley
Cumin powder to taste
Dried oregano to taste
Sea salt and black pepper to taste
¼ cup cornstarch

FYI: since I use garlic and ginger a lot, I always make a paste of both these days to speed things up in the kitchen. Blend them in a small food processor in equal amounts until a smooth paste. Add to airtight gas jar and store in the fridge for up to 2-3 weeks. Not interested in making this paste, use minced garlic and freshly grated ginger instead,

For the roasted veggies

A mix of leftover veggies (I used potato, eggplant, and cauliflower this time
Your favorite herbs

For the Buddha bowl

A mix of cold veggies ( I used red cabbage and white cabbage)
Toasted Sunflower seeds
Homemade tomato chutney
Fresh parsley or any other herb you like

FYI: CLICK HERE to get my homemade chutney recipe.

DIRECTIONS

For the millet croquettes

Cook millet according to the instruction on the package.
Meanwhile, heat cooking oil over medium heat and saute onion for 4-5 minutes. Then add ginger garlic paste and cook for 1 minute more before adding the grated carrot and white cabbage.
Transfer to a mixing bowl. Combine with cooked millet and all other ingredients, except the cornstarch.
Roll into round or oval croquettes and coat with a thin layer of cornstarch. This will help you to cook the croquettes evenly without them falling apart.
Heat coconut oil in stainless steel or cast iron skillet or wok. Fry croquettes for a few minutes or until golden.

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For the Buddha bowl

Roasted veggies and your favorite herbs until fork-tender.
Cut all other ingredients.
Serve millet croquettes, with roasted veggies, cabbage, fresh herbs, and roasted seeds or nuts, and homemade chutney or any other dressing you like.

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