Sorghum Grain Bowl

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F).

   Ca. 5 min.

2. 2

   Toss the sweet potato cubes with some olive oil, salt, and black pepper on a baking sheet.

   Ca. 2 min.

3. 3

   Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

   Ca. 30 min.

   Kokkens note: Ensure the sweet potato pieces are in a single layer for even roasting.

4. 4

   While the sweet potatoes roast, combine the sorghum and water in a medium saucepan.

   Ca. 1 min.

5. 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.

   Ca. 50 min.

   Kokkens note: Sorghum takes a while to cook, so plan accordingly. Do not stir while cooking.

6. 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.

   Ca. 5 min.

   Kokkens note: Add more water if needed to reach your desired consistency.

7. 7

   Once the sorghum is cooked, remove it from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.

   Ca. 5 min.

8. 8

   Massage the chopped kale with a small amount of olive oil and a pinch of salt for 1-2 minutes to tenderize it.

   Ca. 2 min.

   Kokkens note: This step helps break down the tough fibers in kale, making it more palatable.

9. 9

   Assemble the bowls by dividing the cooked sorghum, roasted sweet potatoes, and massaged kale between two bowls.

   Ca. 2 min.

10. 10

    Drizzle generously with the tahini dressing and serve immediately.

    Ca. 1 min.