LunchDinnerMain Course

Sorghum Grain Bowl

Name: Sorghum Grain Bowl
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 racions
Cuisine: american
Ingredients: 120 g sorghum uncooked; 720 ml water; 1 u sweet potato peeled and cubed; 100 g kale stems removed, chopped; 2 cs olive oil; 0,5 ct salt; 0,25 ct black pepper freshly ground; 3 cs tahini; 2 cs lemon juice freshly squeezed; 1 gra garlic minced; 2 cs water; 1 ct maple syrup; 0,25 ct red pepper flakes (opcional)

This hearty and nutritious grain bowl features chewy sorghum, roasted sweet potatoes, and tender kale, all brought together with a tangy tahini dressing. It's a satisfying vegan meal perfect for lunch or dinner.

Una recepta original de Forkin

Temps total: 1 h 5 min
Racions: 2
Dificultat: Mitjana
Per ració: 581 kcal

VeganaVegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

bowl

120 gsorghum, uncooked
720 mlwater
1 usweet potato, peeled and cubed
100 gkale, stems removed, chopped
2 csolive oil
0,5 ctsalt
0,25 ctblack pepper, freshly ground

dressing

3 cstahini
2 cslemon juice, freshly squeezed
1 gragarlic, minced
2 cswater
1 ctmaple syrup
0,25 ctred pepper flakes(opcional)

Estris

saucepan · whisk · oven · cutting board · knife · baking sheet · mixing bowls

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F).
Uns 5 min
2
Toss the sweet potato cubes with some olive oil, salt, and black pepper on a baking sheet.
Uns 2 min
3
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
Uns 30 min
Nota de cuina: Ensure the sweet potato pieces are in a single layer for even roasting.
4
While the sweet potatoes roast, combine the sorghum and water in a medium saucepan.
Uns 1 min
5
Bring the sorghum to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the sorghum is tender and the water is absorbed.
Uns 50 min
Nota de cuina: Sorghum takes a while to cook, so plan accordingly. Do not stir while cooking.
6
While the sorghum cooks, prepare the tahini dressing by whisking together the tahini, lemon juice, minced garlic, water, maple syrup, and red pepper flakes (if using) in a small bowl until smooth.
Uns 5 min
Nota de cuina: Add more water if needed to reach your desired consistency.
7
Once the sorghum is cooked, remove it from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Uns 5 min
8
Massage the chopped kale with a small amount of olive oil and a pinch of salt for 1-2 minutes to tenderize it.
Uns 2 min
Nota de cuina: This step helps break down the tough fibers in kale, making it more palatable.
9
Assemble the bowls by dividing the cooked sorghum, roasted sweet potatoes, and massaged kale between two bowls.
Uns 2 min
10
Drizzle generously with the tahini dressing and serve immediately.
Uns 1 min

Per ració

Nutrició

70%Puntuació

Calories: 580,5kcal
Proteïnes: 14,6g
Hidrats de carboni: 75,2g
Greixos: 28,2g
Fibra: 10,8g
Sucre: 8,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover components separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat the sorghum and sweet potatoes gently in a microwave or on the stovetop. The kale is best eaten fresh or at room temperature.