Greek Sorghum Bowl Food

SORGHUM BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• 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.
• Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.
• 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.
• 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.
• Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.
• Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.

CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING SAUCE

Steps:

• Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
• Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.

EASY SLOW-COOKER SORGHUM

Steps:

• Rinse the sorghum in running water, then place in your slow cooker along with 3 cups of water. Cover and cook on high until all the liquid is gone, for about 4 hours. Cool and store cooked sorghum in a covered bowl in the refrigerator until ready to serve, up to 4 days, or in the freezer, up to 3 months.

SPICED APPLE YOGURT SORGHUM BOWL

Steps:

• Heat the sorghum in a microwave-safe bowl for 1 1/2 minutes. Meanwhile, heat a skillet over medium-high heat and slice the apple (with skin) thinly. Add the coconut oil to the skillet along with the apple slices and cook, stirring, 2 minutes. Sprinkle the brown sugar, cinnamon, ginger and salt over the apples. Stir well, and cook, stirring, for another 2 minutes. Remove from the heat, then top the sorghum with the yogurt and cinnamon-ginger apple slices. Eat warm.

GREEK SORGHUM BOWL WITH ARTICHOKES AND OLIVES

Steps:

• In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
• Combine all salad ingredients, including cooked sorghum, in a large bowl.
• Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.