Sorghum Buddha Bowl – A Nutritious & Flavorful Grain Bowl

In the realm of nutritious and satisfying meals, the Sorghum Buddha Bowl stands out as a vibrant medley of flavors, textures, and health benefits. This dish not only caters to the taste buds but also provides a balanced combination of proteins, fibers, and essential nutrients. Whether you’re a seasoned chef or a home cook seeking a hearty meal, this recipe is a delightful addition to your culinary repertoire.​

What is a Buddha Bowl?

A Buddha Bowl is a one-dish meal that combines various ingredients such as whole grains, proteins, vegetables, and a flavorful dressing. The components are typically arranged in a visually appealing manner, making the dish as delightful to look at as it is to eat. The versatility of Buddha Bowls allows for endless customization, catering to various dietary preferences and seasonal ingredients.​

Why Choose Sorghum?

Sorghum is an ancient grain that has been cultivated for thousands of years. It’s naturally gluten-free and boasts a hearty, chewy texture with a mild, nutty flavor. Nutritionally, sorghum is rich in protein, fiber, and antioxidants, making it an excellent choice for those seeking a wholesome grain alternative. Additionally, sorghum’s versatility allows it to absorb flavors well, enhancing the overall taste of the dish.​

Ingredients

To create a delectable Sorghum Buddha Bowl, you’ll need the following ingredients:

• For the Bowl:

  • 1 cup whole grain sorghum​

  • 2 cups water​

  • 1 large sweet potato, peeled and cubed​

  • 1 cup Brussels sprouts, trimmed and halved

  • 1 cup butternut squash, cubed​

  • 1 jalapeño, halved lengthwise and seeded​

  • 1 head radicchio, cut into eighths​

  • 1 leek, trimmed and chopped​

  • 1 cup cooked black beans​

  • 2 tablespoons sesame seeds​

  • 2 tablespoons olive oil, divided​

  • 2 cups arugula​

  • 1/2 cup sun-dried tomatoes in oil, sliced​

  • 1/3 cup golden raisins​

• For the Dressing:

  • 2 tablespoons sesame oil​

  • 1 tablespoon brown miso​

  • 1 tablespoon white rice vinegar​

  • 1 tablespoon toasted sesame oil​

  • 1 teaspoon grated fresh ginger​

  • 2 tablespoons tahini​

  • 1 garlic clove, minced​

  • Juice of 1/2 lemon​

  • 1 teaspoon smoked paprika​

  • 1/2 teaspoon cumin​

  • 1/4 teaspoon black pepper​

  • 2 tablespoons warm water (adjust for consistency)​

Directions

1. Prepare the Sorghum:

   • In a medium saucepan, combine 1 cup of sorghum with 2 cups of water. Bring to a boil over high heat

   • Once boiling, reduce the heat to low, cover, and let it simmer until the sorghum is tender and the water is absorbed, approximately 45 to 50 minutes. If the sorghum was soaked overnight, the cooking time may be reduced.​

   • Once cooked, remove from heat and set aside.​

2. Roast the Vegetables:

   • Preheat your oven to 400°F (200°C). Place a rimmed baking sheet in the oven as it heats to ensure the vegetables begin roasting immediately upon contact, promoting better browning.

   • In a large bowl, toss the cubed sweet potato, Brussels sprouts, butternut squash, and halved jalapeño with 1 tablespoon of olive oil and sesame seeds until evenly coated.​

   • Carefully remove the preheated baking sheet from the oven and arrange the radicchio and chopped leek on one side. Spread the sweet potato mixture on the other side. Drizzle the remaining 1 tablespoon of olive oil over the radicchio and leek.​

   • Roast in the oven. After 10 minutes, remove the radicchio and leek as they will be wilted and browned. Continue roasting the sweet potato mixture for an additional 5 to 10 minutes until tender and browned.​

   • Once done, slice the roasted jalapeño into thin strips.​

3. Prepare the Dressing:

   • In a bowl, whisk together the sesame oil, brown miso, white rice vinegar, toasted sesame oil, grated fresh ginger, tahini, minced garlic, lemon juice, smoked paprika, cumin, black pepper, and 2 tablespoons of warm water.​

   • Adjust the consistency by adding more warm water if needed to achieve a pourable dressing.​

4. Assemble the Buddha Bowl:

   • Divide the cooked sorghum evenly among four serving bowls.

   • Top each with a portion of arugula, roasted sweet potato mixture, roasted radicchio and leek, sliced sun-dried tomatoes, golden raisins, and cooked black beans.​

   • Drizzle the prepared dressing over each bowl.​

   • Garnish with additional sesame seeds if desired.

Health Benefits of the Sorghum Buddha Bowl

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The Sorghum Buddha Bowl is not only a feast for the senses but also a powerhouse of nutrition. Sorghum, as the base ingredient, is rich in fiber and plant-based protein, making it an excellent choice for those following a gluten-free diet or looking to incorporate more whole grains into their meals. Unlike refined grains, sorghum digests slowly, providing a sustained release of energy and helping to keep you full longer. The inclusion of black beans further enhances the protein content, making this meal ideal for vegetarians and vegans looking to meet their daily protein needs without relying on animal-based sources.

Brussels sprouts, sweet potatoes, and butternut squash bring an abundance of vitamins and minerals, including Vitamin C, Vitamin A, and potassium, which support immune function, eye health, and muscle recovery. The arugula and radicchio add a bitter, peppery contrast that not only enhances flavor complexity but also supports digestion by stimulating bile production. Meanwhile, the dressing, infused with tahini, miso, and sesame oil, provides healthy fats and probiotics that contribute to gut health. Together, these ingredients create a balanced meal that fuels the body with essential nutrients while keeping the palate satisfied.

Why You’ll Love This Recipe

There are countless reasons why this Sorghum Buddha Bowl will become a staple in your kitchen. First and foremost, it is highly customizable, allowing you to swap ingredients based on seasonality or personal preference. Don’t have Brussels sprouts? Try roasted cauliflower or broccoli instead. Want an extra boost of protein? Add a handful of toasted nuts or a sprinkle of hemp seeds. The versatility of this recipe makes it a perfect choice for meal prep, as it can be made in advance and stored in the fridge for quick, nourishing lunches throughout the week.

Another reason to love this Buddha Bowl is its vibrant array of colors, textures, and flavors. The chewiness of sorghum contrasts beautifully with the tenderness of the roasted vegetables, while the jalapeño adds a subtle heat that balances the creaminess of the tahini-based dressing. The sweet, chewy golden raisins provide a delightful contrast to the bitter radicchio and the tangy sun-dried tomatoes, creating a harmony of flavors in every bite. This dish is proof that healthy eating doesn’t have to be boring or repetitive; rather, it can be an exciting culinary adventure filled with diverse tastes and wholesome ingredients.

Tips for Making the Best Sorghum Buddha Bowl

To ensure your Buddha Bowl turns out perfectly every time, consider a few essential tips. First, pre-soaking the sorghum overnight can help reduce cooking time and enhance its texture. While sorghum takes longer to cook than other grains like quinoa or rice, its hearty and slightly chewy consistency makes it well worth the wait. If you’re in a hurry, you can also use a pressure cooker or Instant Pot to significantly reduce the cooking time.

When roasting the vegetables, make sure to spread them out in a single layer on the baking sheet to ensure even caramelization. Overcrowding the pan can result in steaming rather than roasting, leading to soft rather than crispy edges. Additionally, tossing the vegetables in olive oil and sesame seeds before roasting adds a subtle crunch and enhances their flavor.

For the dressing, adjust the consistency to your liking by adding more warm water if needed. Some people prefer a thick, creamy dressing that clings to every ingredient, while others enjoy a lighter, more drizzly texture. If you like an extra punch of flavor, a splash of soy sauce or tamari can add umami depth, complementing the nuttiness of the tahini and sesame oil.

Storing and Meal Prep

The Sorghum Buddha Bowl is an excellent meal prep option, as all components can be prepared in advance and stored separately to maintain their freshness. Cooked sorghum can be stored in an airtight container in the refrigerator for up to five days, making it easy to scoop out portions as needed. Roasted vegetables also keep well for several days, though they may lose some crispness over time. To revive them, simply reheat them in the oven for a few minutes before assembling your bowl.

The dressing can be made ahead of time and stored in a sealed jar in the fridge for up to a week. Before using, give it a good shake or whisk to reincorporate the ingredients. If it thickens too much in the refrigerator, simply add a teaspoon of warm water and stir until smooth.

When assembling the Buddha Bowl for meal prep, consider keeping the arugula and any fresh greens separate until ready to serve. This prevents them from wilting and ensures they retain their crisp, peppery bite. With everything prepped in advance, assembling your meal takes mere minutes, making it an excellent option for busy weekdays when you want something healthy but don’t have time to cook from scratch.

Conclusion

The Sorghum Buddha Bowl is more than just a meal—it’s a celebration of wholesome, nutrient-dense ingredients that come together to create a satisfying and delicious dish. Whether you’re looking for a plant-based protein source, a gluten-free grain option, or simply a colorful and vibrant meal that excites your taste buds, this recipe checks all the boxes. With its rich flavors, varied textures, and impressive nutritional profile, it’s a dish that proves healthy eating can be both indulgent and nourishing.

So, the next time you’re in need of a nutritious yet flavorful meal, give this Sorghum Buddha Bowl a try. Not only will you be treating yourself to a hearty, well-balanced dish, but you’ll also be supporting your overall well-being with every bite. Enjoy!

Sorghum Buddha Bowl – A Nutritious & Flavorful Grain Bowl

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Ingredients

To create a delectable Sorghum Buddha Bowl, you’ll need the following ingredients:

• For the Bowl:

  • 1 cup whole grain sorghum​

  • 2 cups water​

  • 1 large sweet potato, peeled and cubed​

  • 1 cup Brussels sprouts, trimmed and halved

  • 1 cup butternut squash, cubed​

  • 1 jalapeño, halved lengthwise and seeded​

  • 1 head radicchio, cut into eighths​

  • 1 leek, trimmed and chopped​

  • 1 cup cooked black beans​

  • 2 tablespoons sesame seeds​

  • 2 tablespoons olive oil, divided​

  • 2 cups arugula​

  • 1/2 cup sun-dried tomatoes in oil, sliced​

  • 1/3 cup golden raisins​

• For the Dressing:

  • 2 tablespoons sesame oil​

  • 1 tablespoon brown miso​

  • 1 tablespoon white rice vinegar​

  • 1 tablespoon toasted sesame oil​

  • 1 teaspoon grated fresh ginger​

  • 2 tablespoons tahini​

  • 1 garlic clove, minced​

  • Juice of 1/2 lemon​

  • 1 teaspoon smoked paprika​

  • 1/2 teaspoon cumin​

  • 1/4 teaspoon black pepper​

  • 2 tablespoons warm water (adjust for consistency)​

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Instructions

1. Prepare the Sorghum:

   • In a medium saucepan, combine 1 cup of sorghum with 2 cups of water. Bring to a boil over high heat

   • Once boiling, reduce the heat to low, cover, and let it simmer until the sorghum is tender and the water is absorbed, approximately 45 to 50 minutes. If the sorghum was soaked overnight, the cooking time may be reduced.​

   • Once cooked, remove from heat and set aside.​

2. Roast the Vegetables:

   • Preheat your oven to 400°F (200°C). Place a rimmed baking sheet in the oven as it heats to ensure the vegetables begin roasting immediately upon contact, promoting better browning.

   • In a large bowl, toss the cubed sweet potato, Brussels sprouts, butternut squash, and halved jalapeño with 1 tablespoon of olive oil and sesame seeds until evenly coated.​

   • Carefully remove the preheated baking sheet from the oven and arrange the radicchio and chopped leek on one side. Spread the sweet potato mixture on the other side. Drizzle the remaining 1 tablespoon of olive oil over the radicchio and leek.​

   • Roast in the oven. After 10 minutes, remove the radicchio and leek as they will be wilted and browned. Continue roasting the sweet potato mixture for an additional 5 to 10 minutes until tender and browned.​

   • Once done, slice the roasted jalapeño into thin strips.​

3. Prepare the Dressing:

   • In a bowl, whisk together the sesame oil, brown miso, white rice vinegar, toasted sesame oil, grated fresh ginger, tahini, minced garlic, lemon juice, smoked paprika, cumin, black pepper, and 2 tablespoons of warm water.​

   • Adjust the consistency by adding more warm water if needed to achieve a pourable dressing.​

4. Assemble the Buddha Bowl:

   • Divide the cooked sorghum evenly among four serving bowls.

   • Top each with a portion of arugula, roasted sweet potato mixture, roasted radicchio and leek, sliced sun-dried tomatoes, golden raisins, and cooked black beans.​

   • Drizzle the prepared dressing over each bowl.​

   • Garnish with additional sesame seeds if desired.