Millet porridge with Hokkaido pumpkin and cinnamon

483 kcal · Protein 34 g · 25 min

Calories
483
Protein
34 g
Carbs
58 g
Fat
13 g

Per portion · Time: 25 min

  • Vegan
  • Gluten-free
  • Lactose-free

Ingredients (1 portion)

  • millet (dry)50 g
  • Hokkaido pumpkin150 g
  • soy milk250 ml
  • plant protein powder20 g
  • pumpkin seeds10 g

Steps

  1. Rinse the millet with hot water.
  2. Grate the pumpkin and simmer it with the millet in the soy milk for 15 minutes.
  3. Season with cinnamon and a pinch of ginger, then stir in the plant protein.
  4. Serve sprinkled with the pumpkin seeds.

Breakfast