Roasted Vegetable Grain Bowl made with Sorghum and a Balsamic Yogurt Sauce.
Sorghum is my latest obsession. When we were in Botswana 8 years ago, we ate this super grain daily, but it was difficult to find back in the States. I went to my local health food store, I was googling machine. Nothing. But now you can order it online! The stuff is nutty, chewy and crunchy at the same time. It takes a while to make, so I leave the work to my rice cooker. Tonight, I’m cooking up a Roasted Vegetable Grain Bowl.
The oven does most of the heavy-lifting as well. I make two batches of roasted Zucchini, Cauliflower, and Red Onions – one with a Chili Powder theme…
…the other Curry Powder.
Toppings come from my local farmers market – Brothers Products makes some yummy Olives, Banana Peppers, and Pickled Turnips. The latter is a bright pink that instantly makes any dish photo-worthy. We have been stuffing them into sandwiches, too for a pop of crunch and color.
Along with an improvised Balsamic Yogurt Sauce…
…and fresh herbs (still loving this knife). It’s great for hard veggies like squash, but also just as fluid with soft, delicate things.
The bowls are endlessly customizable – some days I ate it heavy on the turnips, with/without olives etc…
…easily adaptable without the sauce for vegans. And also, sorghum’s gluten-free – this is perfect for a dinner party where everyone coming has a different dietary restriction.
- 1 cup Sorghum + 2 3/4 cups Water
- 2 Medium Zucchinis
- 1 Head Cauliflower
- 1 Large Red Onion
- 2 Tablespoons Olive Oil
- 1.5 Tablespoons Chili Powder
- 1 Tablespoon Coriander
- 1 Tablespoon Cumin
- 1 Tablespoon Curry Powder
- 6 Cloves Garlic
- 1/2 Cup Yogurt
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Balsamic Glaze
- 1 Teaspoon Dried Dill
- Handful fresh chopped parsley
- Salt and Pepper
- Optional: Olives, Pickled Turnips, Banana Peppers
- Combine sorghum and water in rice cooker, cook until done.
- Preheat oven to 375. Chop Zucchini, Cauliflower, Garlic and Onion. Toss half of the veggie mixture in 1 Tablespoon Olive Oil, 1 Tablespoon Chili Powder, Coriander, Salt and Pepper. Place in a 9x13 Sheet Pan, lined with foil and sprayed. Toss the remaining veggies in the rest of the oil, with the cumin and curry powder. Roast for 45 minutes, turning halfway through cooking.
- Mix the yogurt, lemon juice, balsamic, dill, and the 1/2 Tablespoon remaining Chili Powder in a small bowl. Set aside as a topping, along with the chopped parsley, olives, turnips, and banana peppers.
- To make the bowl, put sorghum on the bottom, top with cooked veggies, and add yogurt sauce + toppings as desired.