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Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl

Rated as 5 out of 5 Stars
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"Sorghum grains tossed with Sriracha salt, vinegar, avocado oil, and cumin then topped with avocado, quail eggs, Kumato® and buffalo mozzarella cheese for a one bowl lunch or dinner."
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1 h 29 m servings 870 cals
Original recipe yields 2 servings


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  1. 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, about 1 hour.
  2. Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.
  3. Mix sorghum, Sriracha salt, and cumin together in a bowl. Drizzle 1 tablespoon avocado oil and vinegar over sorghum mixture and mix well; divide between 2 bowls.
  4. Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.
  5. Shred mozzarella cheese using your hands; divide between the 2 bowls of sorghum. Tear basil leaves and sprinkle over mozzarella cheese. Divide avocado, tomato, and radishes between the bowls.

Nutrition Facts

Per Serving: 870 calories; 46.1 g fat; 91.1 g carbohydrates; 24.1 g protein; 234 mg cholesterol; 742 mg sodium. Full nutrition

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