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 servings
Cuisine: american
Ingredients: 120 g sorghum uncooked; 720 ml water; 1 pcs sweet potato peeled and cubed; 100 g kale stems removed, chopped; 2 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 3 tbsp tahini; 2 tbsp lemon juice freshly squeezed; 1 clove garlic minced; 2 tbsp water; 1 tsp maple syrup; 0.25 tsp red pepper flakes (optional)

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.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 2
Difficulty: Medium
Per serving: 581 kcal

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

bowl

120 gsorghum, uncooked
720 mlwater
1 pcssweet potato, peeled and cubed
100 gkale, stems removed, chopped
2 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

dressing

3 tbsptahini
2 tbsplemon juice, freshly squeezed
1 clovegarlic, minced
2 tbspwater
1 tspmaple syrup
0.25 tspred pepper flakes(optional)

Equipment

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

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 5 min
2
Toss the sweet potato cubes with some olive oil, salt, and black pepper on a baking sheet.
About 2 min
3
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
About 30 min
Cook’s note: 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.
About 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.
About 50 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 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.
About 2 min
Cook’s note: 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.
About 2 min
10
Drizzle generously with the tahini dressing and serve immediately.
About 1 min

Per serving

Nutrition

70%Score

Calories: 580.5kcal
Protein: 14.6g
Carbs: 75.2g
Fat: 28.2g
Fibre: 10.8g
Sugar: 8.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover components separately in airtight containers in the refrigerator.

Reheating

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