Recipe: Sorghum and Vegetable Grain Bowl

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Photo by Asia Bradlee

Photo by Asia Bradlee

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.

Ingredients
Makes two bowls

Directions

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.

Source URL: https://www.bostonmagazine.com/health/2017/01/16/sorghum-grain-bowl/