Sorghum Buddha Bowl

Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl in this Buddha bowl recipe.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 768 Calories

Ingredients

• 2 cups water
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1 teaspoon grated fresh ginger
• 2 tablespoons olive oil, divided
• 1 cup cooked black beans
• 1 tablespoon toasted sesame oil
• 1 leek, trimmed and chopped
• 1 cup cubed butternut squash
• ½ cup whole grain sorghum
• 1 cup Brussels sprouts, trimmed and halved
• 1 jalapeno, halved lengthwise and seeded
• 1 head radicchio, cut into eighths
• 1 tablespoon brown miso
• 1 tablespoon white rice vinegar

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes.

Step 3

Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.

Step 4

Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek.

Step 5

Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips.

Step 6

Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.

Step 7

Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.