Description
Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl.
Ingredients
- 2 cups water
- ½ cup whole grain sorghum
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup cubed butternut squash
- 1 jalapeno, halved lengthwise and seeded
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil, divided
- 1 head radicchio, cut into eighths
- 1 leek, trimmed and chopped
- 2 tablespoons sesame oil
- 1 tablespoon brown miso
- 1 tablespoon white rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 cup cooked black beans
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Servings: 2