Preheat oven to 425°F. Toast millet in small saucepan over medium heat until fragrant and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat and set aside, covered.

Meanwhile, combine sweet potato wedges, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crispy in places, 25 to 30 minutes. Push potato wedges to one side of baking sheet. To other side, add green beans, drizzle with 1 tsp olive oil, and sprinkle with salt and pepper. Roast until green beans are charred in places and just tender, 6 to 8 minutes.

Whisk together tahini, just half the lemon juice, just 1 tsp garlic, 1 tbsp olive oil, 1 tbsp warm water, and a pinch of salt and pepper in small bowl. (TIP: If dressing is too thick, whisk in 1 tbsp warm water at a time.)

Stir together olives, remaining lemon juice, remaining garlic, tomatoes, basil, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper.

Spread herby tahini in bowls. Top with millet, roasted veggies, and marinated tomatoes. Sprinkle with sunflower seeds. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.