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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Millet and Black Bean Salad

Made with Mexican-inspired flavours and ingredients, this "meal-in-a-bowl" salad is great for lunches, picnics, and days when you need dinner in a pinch.

Prep Time: 10 Minutes
Cook Time: 0 Minutes
Yield: Serves 2 as a main; serves 4 as a side dish


For this recipe, you will need millet that has been cooked and cooled. It's best to cook a double batch, use half as a dinner accompaniment, and refrigerate the rest to use in this salad the following day.

(For millet cooking instructions, refer to this guide.)


  • 1 ½ cups cooked millet
  • 1 x 15 oz. (400g) can black beans, drained and rinsed
  • 2/3 cup corn kernels (fresh, canned or thawed frozen kernels)
  • 2 small tomatoes, diced
  • 1 medium carrot, grated
  • 1 clove garlic, peeled and minced
  • 2 tsp. hot sauce
  • 3 tbsp. lemon juice
  • 2 tbsp. chopped fresh coriander (cilantro)
  • 1 tbsp. chopped jalapenos (optional)


Combine all ingredients in a large bowl and mix until well combined. 

Serve immediately, or refrigerate and consume within 24 hours.