Prepare the vegetables in advance if needed—roast the sweet potato until soft and lightly caramelized, and roast or cook the beet until tender.
Slice the avocado and beet.
Drain the white beans.
Toast the sunflower seeds in a dry skillet over medium heat, stirring often, until lightly golden and fragrant.
Prepare the dressing by whisking together olive oil, vinegar or lemon juice, mustard, honey, herbs, and salt.Alternatively, place everything in a small jar, close the lid, and shake until smooth and combined. Divide the cooked millet between two bowls.Arrange the avocado, roasted sweet potato, beet, white beans, and arugula on top. Drizzle generously with the herb vinaigrette and finish with toasted sunflower seeds.
