Heat the oven: Heat the oven to 425°F with a rack in the middle. Set out a sheet pan, a medium saucepan with a lid, a large skillet, and two small bowls.

Put the millet in a fine-mesh sieve and rinse it under cold water until the water runs nearly clear.

Add the rinsed millet to the saucepan with 2 cups water and 1/2 teaspoon of the salt. Set the saucepan over medium-high heat and bring the water to a boil.

As soon as the water boils, cover the saucepan, turn the heat to low, and simmer the millet for 18 to 20 minutes, until the grains are tender and the water is absorbed.

Put the green beans on the sheet pan. Drizzle them with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the cumin, 1/4 teaspoon of the salt, and a few grinds of black pepper.

Toss the green beans on the sheet pan so they are evenly coated, then spread them into a single layer.

Roast the green beans for 12 minutes. Stir them, then roast for 4 to 6 minutes more, until they are blistered in spots and tender but still hold their shape.

Make the cool topping: Put the Greek yogurt in a small bowl. Stir in the lime zest, 1 tablespoon of the lime juice, and a small pinch of salt until smooth.

Place the chopped pepitas in the second small bowl and set them aside for finishing the bowls.

Warm the beans: Pour the remaining 1 tablespoon olive oil into the large skillet and set it over medium heat. Add the scallion whites and cook for 1 minute, until they start to soften.

Add the remaining 1 teaspoon cumin and the smoked paprika to the skillet. Stir for about 15 seconds so the spices smell fragrant.

Add the drained pinto beans and 1/3 cup water to the skillet. Stir well and bring the mixture to a gentle simmer.