Recipe: Sorghum and Vegetable Grain Bowl
When it comes to food trends, grain bowls are one that we’ll happily endorse. Not only are they a nutritious choice, but they’re hearty enough to satisfy your need for comfort food during the cold, blustery days of winter.
This bowl features sorghum, a gluten-free whole grain of African origin. We topped our sorghum with turmeric-roasted carrots for an immune boost, radishes for crunch, and black beans for plant-based protein. Feel free to add or swap veggies as you see fit.
Makes two bowls
- 1 cup sorghum
- 8-10 carrots
- 1 can black beans
- 8-10 radishes
- 1 lime
- 1 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 Tbsp olive oil
Preheat the oven to 350 degrees.
Add one cup of sorghum and three cups of water to a saucepan. Bring to a boil, then reduce to a simmer. Let the sorghum simmer for 50 to 60 minutes, until tender.
Chop 8-10 carrots into halves, length-wise. In a bowl, mix them with the olive oil, turmeric, garlic powder, and salt. Line a baking sheet with aluminum foil and place the carrots on it. Roast for 20 minutes.
Drain and rinse the can of black beans and place them in a bowl. Squeeze half a lime over the beans and mix well.
Rinse and halve the radishes. Set aside.
Assemble your bowls. In each, use 1/2 cup cooked sorghum, half the carrots, half the radishes, and half the black beans. Serve warm.