Anti Inflammatory Pomegranate & Mint Sardine Millet Bowl with Radish
This bowl is a masterclass in building a meal where every single ingredient is pulling double duty — tasting incredible while also working hard for your body. Fluffy millet forms a satisfying, whole-grain base, topped with sardines that are gently warmed in a bloom of cumin, turmeric, and smoked paprika — a spice combination that reads as deeply savory but is also doing serious anti-inflammatory work. Omega-3-rich sardines are one of the most potent foods you can put in a bowl like this, and pairing them with turmeric and black pepper (which helps activate curcumin) is the kind of detail that makes this recipe genuinely smart. The lemon-tahini dressing ties everything together with a creamy, bright drizzle that keeps things light rather than heavy. Jewel-bright pomegranate arils, crisp radish, cool cucumber, and torn fresh mint bring texture and freshness that make every bite feel alive. A handful of dry-roasted pumpkin seeds adds a satisfying crunch and rounds out the healthy fats already running through this dish. It serves four and comes together in under 30 minutes, making it the kind of weeknight dinner that feels like a treat but functions like a reset.
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Learn more →Ingredients
4 servings
For the millet
- 1 ½ cups millet
- 3 cups water
- ½ tsp fine sea salt
For the sardines
- 2 cans (4.375 oz each) sardines in olive oil
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika
- ¼ tsp black pepper
For the lemon-tahini dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra virgin olive oil
- 2–3 tbsp water
- ¼ tsp fine sea salt
For the bowl
- 1 cup pomegranate arils (from 1 medium pomegranate)
- 6 radishes, thinly sliced
- ½ english cucumber, diced
- ½ cup fresh mint leaves, roughly torn
- 2 tbsp pumpkin seeds (pepitas), dry-roasted
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed millet, 3 cups water, and ½ tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 18–20 minutes, until the water is fully absorbed and the millet is tender and fluffy.
- 2
Remove the saucepan from the heat and let the millet rest, covered, for 5 minutes, then fluff with a fork.
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