Sorghum Grain Bowl with Roasted Vegetables

The Wheat-Free Base This nourishing grain bowl showcases sorghum's versatility as a hearty, gluten-free alternative to rice or wheat. With its mild, slightly nutty flavor and satisfying chew, sorghum provides the perfect canvas for seasonal roasted vegetables and a bright tahini dressing. Cuisine: Modern Mediterranean-inspired Sorghum's slow-digesting starches and high antioxidant content make this bowl both metabolically gentle and deeply satisfying—ideal for meal prep or a nourishing weeknight dinner. Ingredients For the Sorghum: 1 cup whole grain sorghum 3 cups water or vegetable broth 1/2 teaspoon sea salt For the Roasted Vegetables: 2 cups butternut squash, cubed (1-inch pieces) 2 cups Brussels sprouts, halved 1 red onion, cut into wedges 3 tablespoons extra virgin olive oil 1 teaspoon smoked paprika 1/2 teaspoon cumin Sea salt and black pepper to taste For the Tahini Dressing: 1/4 cup tahini 2 tablespoons lemon juice 1 clove garlic, minced 2-3 tablespoons water (to thin) Pinch of sea salt For Assembly: 2 cups fresh arugula or spinach 1/4 cup pomegranate seeds (optional) 2 tablespoons toasted pumpkin seeds Fresh herbs (parsley or cilantro) Instructions Step 1: Cook the Sorghum Rinse sorghum under cold water. In a medium pot, combine sorghum, water (or broth), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes until tender but still slightly chewy. Drain any excess liquid and fluff with a fork. Step 2: Roast the Vegetables Preheat oven to 425°F (220°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until vegetables are caramelized and tender. Step 3: Make the Tahini Dressing In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Add water one tablespoon at a time until you reach a pourable consistency. Taste and adjust seasoning. Step 4: Assemble the Bowls Divide cooked sorghum among serving bowls. Top with fresh greens, roasted vegetables, pomegranate seeds, and pumpkin seeds. Drizzle generously with tahini dressing and garnish with fresh herbs. Chef's Notes Meal Prep Friendly: Cook sorghum and roast vegetables in advance. Store separately and assemble bowls throughout the week. Seasonal Variations: Swap vegetables based on season—try sweet potatoes, cauliflower, beets, or zucchini. Protein Boost: Add chickpeas, grilled chicken, or a soft-boiled egg for additional protein. Sorghum Texture: For a softer grain, cook an additional 10-15 minutes. For more bite, reduce cooking time slightly.

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