Cook the millet according to package instructions. Pre-heat the oven to 180°C (360°F). Peel the beetroot, wash and all the to be roasted vegetables and mix them with the olive oil and spices. Place them on a baking tray and roast for 30 minutes.
Drain and rinse the chickpeas and mix with the spices.
Wash and cut the cherry tomatoes, cucumber and about 8 mint leaves. Mix well and season with the olive oil, lemon juice, sea salt and pepper.
To assemble the bowl:
Place the green leaves into two bowl. Add the roasted vegetables, tomato-cucumber salad, chickpeas, and millet. Finish with a generous dollop of beetroot hummus, and garnish with more mint leaves.
If you like, you can serve it with an orange tahini dressing. Simply mix all the ingredients and drizzle on top of the bowl. I however do not think that this is necessary.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/moroccan-spiced-bliss-bowl/