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Food

Sorghum Buddha Bowl

Serves 4.

Written by
Sorghum Buddha Bowl
This feast of flavours, textures, and colours is sure to garner praise from any lucky eaters. Full of energizing carbs, it’s an especially great dish to serve on days when you’ve had a vigorous workout. The sorghum, roasted sweet potato, and tahini sauce can be made up to three days in advance and chilled. [callout]

Tip

Placing a baking sheet in the oven as it preheats ensures vegetables such as sweet potatoes begin roasting as soon as they hit the hot pan, which encourages better browning. That’s culinary speak for yum. [/callout]

Ingredients

  • 1 cup (250 mL) sorghum
  • 1 large sweet potato, peeled and cubed
  • 2 tsp (10 mL) grapeseed oil
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) salt, divided
  • 2 cups (500 mL) arugula
  • 1 1/2 cups (350 mL) cooked or canned chickpeas, rinsed and drained
  • 1 cup (250 mL) sliced roasted red pepper
  • 1/2 cup (125 mL) sliced sun-dried tomato in oil
  • 1/3 cup (80 mL) golden raisins
  • 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
  • 2 Tbsp (30 mL) tahini
  • 1 garlic clove, minced
  • Juice of 1/2 lemon
  • 1 tsp (5 mL) smoked paprika
  • 1/2 tsp (2 mL) cumin
  • 1/4 tsp (1 mL) black pepper

Nutrition

Per serving:

  • calories 474
  • protein 15g
  • fat 17g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 75g
    • sugars 14g
    • fibre 10g
  • sodium 539mg

Directions

01
Place sorghum in a jar, cover with water, and let soak overnight.
02
Drain and rinse soaked sorghum and add to large saucepan with 3 cups (750 mL) water; bring water and sorghum to a boil. Reduce heat to medium-low and simmer, covered, until sorghum is tender, about 35 minutes. If sorghum was not soaked for several hours, increase cooking time by about 15 minutes. Drain excess water.
03
Heat oven to 400 F (200 C) and place rimmed baking sheet in oven as it heats. Toss sweet potato with oil, thyme, and 1/4 tsp (1 mL) salt. Spread potatoes out on hot baking sheet and roast until tender, about 20 minutes.
04
Divide sorghum among 4 large serving bowls and top with roasted sweet potato, arugula, chickpeas, roasted red pepper, sun-dried tomato, and raisins.
05
Whisk together olive oil, tahini, 2 Tbsp (30 mL) warm water, garlic, lemon juice, paprika, cumin, 1/4 tsp (1 mL) salt, and pepper. If needed, whisk in additional water to reach a pourable consistency. Drizzle tahini sauce over sorghum bowls.

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