Tasty nutritious vitamin rich dinner ready in under 30 minutes! Similar to an Asian stir fry in prep, but seasoned with cumin and chili powder spice mixture. Also in lieu of rice, I served these sautéed vegetables and sausage slices alongside gluten-free millet, which is usually considered an ancient grain. Millet however, is technically a seed! It is alkalizing to your body and easily digestible. It’s high in magnesium, calcium, b vitamins, antioxidants and more. We love True Story Food’s Chicken Sausage, but you can choose any sausage in this recipe. The addition of apple cider vinegar in this, also loaded with nutritional benefits, is the perfect compliment to the spice. I guarantee you’ll love this dish and feel free to vary up the vegetables!
- 4 links cooked chicken sausage (or 1 package) sliced to 1/4-1/2″ thick pieces
- 1 yellow squash or zucchini squash thinly sliced
- 1 small onion chopped
- 1 small bunch kale chopped, stems removed (about 6 cups loosely packed)
- 1 sweet potato diced into 1/2″-1″ pieces
- 2 Tbs unfiltered apple cider vinegar
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp salt or more to taste
- olive oil
- 1.5 cups uncooked millet
- 4.5 cups water
- 2 Tbs butter
- Begin to cook your millet first since it takes the longest. In a saucepan toast millet on medium heat in butter for a couple of minutes until golden and fragrant.
- Add water to your millet, bring to a boil, then reduce to simmer for about 25 min.
- When cooked, fluff with a fork
- While millet is cooking heat 1 Tbs olive oil in skillet. (I prefer cast iron)
- Sauté sausage in olive oil until browned. Then remove from pan.
- Meanwhile in a small dish mix cumin, chili powder and salt.
- You can cook your sweet potatoes in a separate pan or oven bake. If baking, spread on baking sheet and drizzle with olive oil and about 1/2 tsp of your spice mixture and bake for about 20 minutes at 425°. If cooking stove top you’ll need a separate pan. Sauté, tossing frequently until soft and cooked
- While sweet potatoes are cooking heat 1 Tbs olive oil. Add onions and squash and sauté until tender.
- Then add chopped kale and sauté until wilted and bright green, turning frequently.
- Add cooked sausage back in to your veggies and add in your spice mixture.
- Toss all to combine and cook another minute or so.
- Remove from heat and toss in apple cider vinegar.
- Serve with cooked millet.