Name: Sorghum Buddha Bowl – A Nutritious & Flavorful Grain Bowl
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)

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

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.
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.
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.
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.