Sorghum buddha bowl

    1 hour 25 min

    Whole sorghum grains, roasted vegetables, black beans and a tangy miso dressing make up this filling, nourishing Buddha bowl recipe.


    1 person made this

    Ingredients
    Serves: 2 

    • 475ml water
    • 120g whole sorghum
    • 100g Brussels sprouts, trimmed and halved
    • 140g cubed butternut squash
    • 1 jalapeno chilli, halved lengthwise and seeded
    • 2 tablespoons sesame seeds
    • 2 tablespoons olive oil, divided
    • 1 head radicchio, cut into eighths
    • 1 leek, trimmed and chopped
    • Miso Dressing
    • 2 tablespoons sesame oil
    • 1 tablespoon miso
    • 1 tablespoon white rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon grated fresh ginger
    • 175g cooked black beans

    Method
    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with parchment.
    2. Bring water and sorghum to the 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.
    3. Combine sprouts and squash in a bowl; add jalapeno, sesame seeds and 1 tablespoon olive oil; toss until evenly coated.
    4. Arrange radicchio and leek on the prepared baking tray. Stir the squash mixture again and arrange on the baking tray. Drizzle 1 tablespoon olive oil over radicchio and leek.
    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.
    6. Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil and ginger together in a bowl until dressing is smooth.
    7. Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.

    Sorghum:

    Sorghum is an ancient grain and can be found in Asian supermarkets, some health food shops and online.

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