Sorghum Buddha Bowl

Name: Sorghum Buddha Bowl
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 2 cups water; 0.5 cup whole grain sorghum; 1 cup Brussels sprouts, trimmed and halved; 1 cup cubed butternut squash; 1 jalapeno, halved lengthwise and seeded; 2 tablespoons sesame seeds; 2 tablespoons olive oil, divided; 1 head radicchio, cut into eighths; 1 leek, trimmed and chopped; 2 tablespoons sesame oil; 1 tablespoon brown miso; 1 tablespoon white rice vinegar; 1 tablespoon toasted sesame oil; 1 teaspoon grated fresh ginger; 1 cup cooked black beans

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

Recipe by Buckwheat Queen

Published on June 19, 2020

2

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 25 mins

Servings:

2

Yield:

2 bowls

Jump to Nutrition Facts

Ingredients

2 cups water
½ cup whole grain sorghum
1 cup Brussels sprouts, trimmed and halved
1 cup cubed butternut squash
1 jalapeno, halved lengthwise and seeded
2 tablespoons sesame seeds
2 tablespoons olive oil, divided
1 head radicchio, cut into eighths
1 leek, trimmed and chopped

Miso Dressing:

2 tablespoons sesame oil
1 tablespoon brown miso
1 tablespoon white rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1 cup cooked black beans

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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 (per serving)

768	Calories
41g	Fat
86g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 768
% Daily Value *
Total Fat 41g	53%
Saturated Fat 6g	29%
Sodium 380mg	17%
Total Carbohydrate 86g	31%
Dietary Fiber 14g	50%
Total Sugars 6g
Protein 19g
Vitamin C 66mg	328%
Calcium 229mg	18%
Iron 8mg	44%
Potassium 1172mg	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.