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Sorghum Buddha Bowl

Serves 4.


    Sorghum Buddha Bowl

    This feast of flavours, textures, and colours is sure to garner praise from any lucky eaters. Full of energizing carbs, it’s an especially great dish to serve on days when you’ve had a vigorous workout. The sorghum, roasted sweet potato, and tahini sauce can be made up to three days in advance and chilled.



    Placing a baking sheet in the oven as it preheats ensures vegetables such as sweet potatoes begin roasting as soon as they hit the hot pan, which encourages better browning. That’s culinary speak for yum.


    Sorghum Buddha Bowl


    • 1 cup (250 mL) sorghum
    • 1 large sweet potato, peeled and cubed
    • 2 tsp (10 mL) grapeseed oil
    • 1 tsp (5 mL) dried thyme
    • 1/2 tsp (2 mL) salt, divided
    • 2 cups (500 mL) arugula
    • 1 1/2 cups (350 mL) cooked or canned chickpeas, rinsed and drained
    • 1 cup (250 mL) sliced roasted red pepper
    • 1/2 cup (125 mL) sliced sun-dried tomato in oil
    • 1/3 cup (80 mL) golden raisins
    • 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
    • 2 Tbsp (30 mL) tahini
    • 1 garlic clove, minced
    • Juice of 1/2 lemon
    • 1 tsp (5 mL) smoked paprika
    • 1/2 tsp (2 mL) cumin
    • 1/4 tsp (1 mL) black pepper


    Per serving:

    • calories474
    • protein15g
    • fat17g
      • saturated fat2g
      • trans fat0g
    • carbohydrates75g
      • sugars14g
      • fibre10g
    • sodium539mg



    Place sorghum in a jar, cover with water, and let soak overnight.


    Drain and rinse soaked sorghum and add to large saucepan with 3 cups (750 mL) water; bring water and sorghum to a boil. Reduce heat to medium-low and simmer, covered, until sorghum is tender, about 35 minutes. If sorghum was not soaked for several hours, increase cooking time by about 15 minutes. Drain excess water.


    Heat oven to 400 F (200 C) and place rimmed baking sheet in oven as it heats. Toss sweet potato with oil, thyme, and 1/4 tsp (1 mL) salt. Spread potatoes out on hot baking sheet and roast until tender, about 20 minutes.


    Divide sorghum among 4 large serving bowls and top with roasted sweet potato, arugula, chickpeas, roasted red pepper, sun-dried tomato, and raisins.


    Whisk together olive oil, tahini, 2 Tbsp (30 mL) warm water, garlic, lemon juice, paprika, cumin, 1/4 tsp (1 mL) salt, and pepper. If needed, whisk in additional water to reach a pourable consistency. Drizzle tahini sauce over sorghum bowls.


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    This recipe is part of the New Kids on the Block collection.



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    Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.