Sorghum Buddha Bowl Recipe

Name: Sorghum Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/2 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; Miso Dressing:; 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

Servings: persons

2 cups water
1/2 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
Miso Dressing:
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

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
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.
3
Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.
4
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.
5
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.
6
Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.
7
Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups water, 1/2 cup whole grain sorghum, 1 cup Brussels sprouts, trimmed and halved, 1 cup cubed butternut squash, and more.

Yes, Sorghum Buddha Bowl falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sorghum Buddha Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions