Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper.
MILLET: To a small saucepan, add millet and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until liquid is absorbed and millet is fluffy. Fluff with a fork, then cover and let rest for 10 minutes before serving.
VEGGIES: Chop the root vegetables and add to the prepared baking sheet. Sprinkle with oil, salt, and pepper, and toss to coat (see photo). Bake for 20-25 minutes, or until tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
BEANS: While the veggies roast, add rinsed and drained white beans to a small mixing bowl along with garlic, lemon juice, olive oil, salt, pepper, and fresh parsley. Toss to combine. Taste and adjust flavor as needed, adding more lemon for acidity, salt to taste, or garlic for zing. Set aside.
DRESSING: If using homemade dressing (we recommend it!), prepare it at this time using this recipe.
BOWLS: Divide the chopped romaine, cooked millet, roasted root veggies, and white beans between serving bowls. Drizzle with caesar dressing and serve!
Works great for meal prep! The millet, roasted veggies, beans, and dressing can all be made up to 3-4 days in advance and stored separately in the refrigerator. Not freezer friendly.
*Nutrition information is a rough estimate calculated with olive oil.