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Wholesome Sorghum Grain Bowl Recipe – Easy Roasted Veggies & Creamy Tahini Drizzle

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A hearty, vibrant grain bowl featuring chewy sorghum, caramelized roasted vegetables, and a creamy lemon-garlic tahini drizzle. This comforting, nutritious dish is naturally gluten-free, easily adaptable, and perfect for cozy dinners or meal prep.

Ingredients

Scale
  • 1 cup whole grain sorghum (dry), rinsed
  • 3 cups water (or vegetable broth)
  • 1/2 teaspoon kosher salt
  • 1 large sweet potato, peeled and diced (1/2-inch pieces)
  • 1 red bell pepper, seeded and chopped
  • 1 zucchini, sliced into half moons
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1/4 cup tahini
  • 2 tablespoons warm water (more as needed)
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • Fresh parsley or cilantro, chopped (optional topping)
  • Toasted pumpkin seeds (optional topping)
  • Feta cheese or vegan feta (optional topping)

Instructions

  1. Rinse sorghum thoroughly under cold water. Combine sorghum, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 40-50 minutes, until grains are chewy and tender. Drain excess water and fluff with a fork.
  2. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper. In a mixing bowl, toss sweet potato, bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, smoked paprika, ground cumin, salt, and pepper. Spread in a single layer on the sheet pan. Roast for 20-25 minutes, tossing halfway, until veggies are golden and caramelized.
  3. In a small bowl, whisk together tahini, warm water, lemon juice, minced garlic, salt, and cayenne (if using). Add more water, a teaspoon at a time, until sauce is smooth and pourable. Adjust salt or lemon to taste.
  4. Divide cooked sorghum among 4 bowls. Top with roasted vegetables. Drizzle each bowl with tahini sauce. Sprinkle with parsley or cilantro, pumpkin seeds, and feta if desired.
  5. For meal prep, store grains, veggies, and tahini sauce separately. Reheat grains and veggies before serving and thin tahini sauce with warm water if needed.

Notes

For a vegan bowl, omit feta or use a plant-based alternative. Sorghum can be cooked in a rice cooker or Instant Pot. Swap veggies seasonally or use quinoa/millet instead of sorghum. Toast sorghum grains before boiling for extra flavor. Store leftovers in separate containers for best texture.

Nutrition

Keywords: sorghum grain bowl, roasted vegetables, tahini drizzle, gluten-free, vegetarian, healthy dinner, meal prep, easy grain bowl, Mediterranean bowl, plant-based

Find it online: https://hungermind.com/wholesome-sorghum-grain-bowl-recipe-easy-roasted-veggies-and-creamy-tahini-drizzle/