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Sorghum Buddha Bowl
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Wholesome Buddha bowl with sorghum, roasted veggies, black beans, and zesty miso dressing.
Ingredients:
  • 0.5 cup whole grain sorghum
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 cup cubed butternut squash
  • 1 jalapeno, halved lengthwise and seeded
  • 2 tablespoons sesame seeds
  • 2 tablespoons olive oil, divided
  • 1 head radicchio, cut into eighths
  • 1 leek, trimmed and chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon brown miso
  • 1 tablespoon white rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 cup cooked black beans
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and elegantly line a baking sheet with parchment paper.
  • In a saucepan, gently simmer sorghum in water until tender and liquid is absorbed, about 45 to 50 minutes. Cover for optimal results.
  • In a bowl, mix Brussels sprouts and squash with jalapeno, sesame seeds, and 1 tablespoon of olive oil until well coated.
  • Place the radicchio and leek neatly on the baking sheet. Mix the squash again and add it to the baking sheet. Finally, generously drizzle 1 tablespoon of olive oil over the radicchio and leek.
  • Roast radicchio and leek in the oven until beautifully wilted and golden, approximately 10 minutes. Transfer them from the baking sheet and roast the squash mixture until it's tender and golden, for about 5 to 10 minutes. Cut jalapeno into thin strips.
  • Combine sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger in a bowl and whisk until the dressing is smooth.
  • Scoop sorghum into bowls, top with roasted vegetables and black beans, then drizzle with dressing.

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