Sorghum Buddha Bowl: A Nourishing, Flavorful Meal

The Sorghum Buddha Bowl is a hearty and wholesome meal packed with a combination of roasted vegetables, black beans, and sorghum, all topped with a tangy miso dressing. This filling, nutrient-dense dish is perfect for lunch or dinner, providing a balanced mix of complex carbohydrates, protein, and healthy fats.

Quick Benefits

• High in Fiber: With sorghum, Brussels sprouts, butternut squash, and black beans, this bowl provides plenty of fiber to support digestion and help you feel full longer.
• Packed with Protein: Black beans and sorghum are excellent plant-based protein sources, making this bowl a satisfying vegetarian or vegan option.
• Rich in Nutrients: This dish is full of vitamins and minerals, including Vitamin C from the Brussels sprouts and radicchio, and calcium from the black beans.
• Healthy Fats: Sesame oil, olive oil, and sesame seeds provide healthy fats, which are essential for heart health and overall well-being.

Essential Ingredients

• Water (2 cups): Used to cook the sorghum, helping it become tender.
• Whole Grain Sorghum (½ cup): A whole grain that provides fiber, protein, and a chewy texture to the bowl.
• Brussels Sprouts (1 cup, trimmed and halved): A rich source of fiber, Vitamin C, and antioxidants, adding a crisp texture to the bowl.
• Butternut Squash (1 cup, cubed): Adds natural sweetness, Vitamin A, and fiber.
• Jalapeno (1, halved lengthwise and seeded): Adds a spicy kick to balance the sweetness of the squash.
• Sesame Seeds (2 tablespoons): Provides crunch and a nutty flavor.
• Olive Oil (2 tablespoons, divided): Used for roasting the vegetables and adding healthy fats.
• Radicchio (1 head, cut into eighths): A slightly bitter leafy green that adds a pop of color and flavor to the bowl.
• Leek (1, trimmed and chopped): Adds a mild, sweet onion flavor to the roasted vegetables.
• Miso Dressing:
  • Sesame Oil (2 tablespoons): Adds a rich, nutty flavor to the dressing.
  • Brown Miso (1 tablespoon): A savory, umami-rich paste that serves as the base for the dressing.
  • Rice Vinegar (1 tablespoon): Adds acidity and balance to the dressing.
  • Toasted Sesame Oil (1 tablespoon): Enhances the nuttiness of the sesame oil and adds depth to the dressing.
  • Fresh Ginger (1 teaspoon, grated): Adds a spicy, fragrant kick to the dressing.
• Cooked Black Beans (1 cup): Provides plant-based protein and fiber to the bowl.

Preparation Steps

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cook the Sorghum: Bring 2 cups of water to a boil in a saucepan, then add the sorghum. Reduce the heat to medium-low, cover, and simmer for 45-50 minutes until the sorghum is tender and the liquid has been absorbed. Set aside.
3. Prepare the Vegetables: In a bowl, combine the Brussels sprouts, butternut squash, jalapeno, sesame seeds, and 1 tablespoon of olive oil. Toss until everything is evenly coated.
4. Roast the Vegetables: Arrange the radicchio and leek on the prepared baking sheet. Add the squash mixture and drizzle 1 tablespoon of olive oil over the radicchio and leek. Roast in the preheated oven for about 10 minutes. Then, remove the radicchio and leek, and continue roasting the squash mixture for another 5-10 minutes until tender and browned.
5. Make the Dressing: In a small bowl, whisk together the sesame oil, brown miso, rice vinegar, toasted sesame oil, and grated ginger until smooth.
6. Assemble the Bowl: Spoon the cooked sorghum into serving bowls. Top with the roasted vegetables and black beans. Drizzle the miso dressing over the top and garnish with extra sesame seeds or fresh herbs, if desired.

Health Benefits

• Rich in Fiber: Sorghum, Brussels sprouts, and butternut squash provide ample fiber, aiding digestion and helping regulate blood sugar levels.
• Packed with Protein: The combination of sorghum and black beans provides plant-based protein, supporting muscle repair and overall health.
• High in Antioxidants: Brussels sprouts and radicchio are high in antioxidants, which help reduce inflammation and protect the body from oxidative stress.
• Good for Bone Health: The miso dressing and sesame seeds provide calcium, essential for maintaining strong bones and teeth.

Serving Suggestions

• With Extra Toppings: Garnish your Buddha bowl with extra sesame seeds, fresh cilantro, or a squeeze of lime for added flavor.
• Serve with a Side Salad: Pair this dish with a simple mixed green salad or cucumber salad for a fresh contrast.
• Top with Avocado: For added creaminess and healthy fats, top the bowl with sliced avocado or a dollop of guacamole.

Creative Variations

• Add More Vegetables: Feel free to add other vegetables like roasted carrots, sweet potatoes, or cauliflower to the bowl for more variety.
• Use Quinoa Instead of Sorghum: For a gluten-free version or a different grain, substitute quinoa for sorghum.
• Make it Spicier: If you prefer more heat, add more jalapeno or some chili flakes to the vegetables or the dressing.
• Add a Protein Boost: For those who eat meat, grilled chicken, tofu, or tempeh are great protein additions to the bowl.

Storage Tips

• Refrigerate Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Store the Dressing Separately: Keep the miso dressing separate from the bowl to avoid soggy vegetables. Refrigerate the dressing for up to a week.
• Freeze the Sorghum: You can freeze the sorghum for up to 3 months. Reheat it in the microwave or on the stovetop with a little water before serving.

Pro Tips

• Toast the Sesame Seeds: For extra flavor, toast the sesame seeds in a dry pan before adding them to the bowl.
• Make Ahead: The sorghum and roasted vegetables can be made ahead of time and stored in the fridge. Assemble the bowls when ready to serve.
• Adjust the Spice: If you prefer a milder flavor, omit the jalapeno or reduce the amount of cayenne pepper in the dressing.

Frequently Asked Questions

Can I make this bowl vegan?
Yes, this recipe is already vegan! It’s packed with plant-based protein and healthy fats, making it a perfect vegan meal.

Can I use a different grain?
Yes, you can substitute quinoa, farro, or rice for the sorghum if you prefer. Each grain will bring its own texture and flavor to the dish.

How do I make the dressing less salty?
If you find the dressing too salty, you can reduce the amount of miso paste or use a low-sodium soy sauce alternative.

Can I use canned beans?
Yes, you can use canned black beans for convenience. Just be sure to rinse and drain them before using.

The Sorghum Buddha Bowl is a satisfying, flavorful, and healthy meal that’s perfect for anyone looking for a filling vegetarian dish. Packed with protein, fiber, and rich in nutrients, it’s sure to become a favorite in your meal rotation!

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