Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl.

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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
2
Yield:
2 bowls
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Miso Dressing:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes.

  • Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.

  • Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek.

  • Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips.

  • Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.

  • Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.

Nutrition Facts

768 calories; protein 18.5g; carbohydrates 86g; fat 41.3g; sodium 379.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2019
Pretty good! I roasted the sprouts and squash longer than directed. I also added veggie sausage. Read More
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