Sorghum Buddha Bowl with Veggies and Avocado Sauce {GF, Vegan}

Thank you to Nuts.com for sponsoring this post. As always all opinions expressed are my own

Sorghum Buddha Bowl recipe makes for the perfect gluten-free + vegan superfood dinner. Packed with sun-dried tomatoes, cranberry beans, baby zucchini, spinach, pumpkin seeds and the creamiest avocado sauce ever, this is bound to be your new favorite weeknight dinner! Sorghum buddha bowl is hands down my new favorite recipe. This was my first time cooking with sorghum but it will surely not be my last.

The sorghum got into my hands thanks to a Nuts.com  packaged food delivery box. If you’re not familiar with nuts.com, the company was founded in 1929 by Poppy Sol as a small nut shop, and 70 years later, his grandson Jeffrey, took the business online. This family-owned company is committed to re-stocking healthy pantries with high quality nuts, dried fruit, snacks, and pantry essentials. They carry over 3,000 products including artisan and hard-to-find products as well as hundreds of certified gluten-free and organic items.

Basically it’s an online shopping paradise for foodies like me.

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So this sorghum buddha bowl recipe came to be through the Pantry in a Box campaign.

I received a surprise delivery box of pantry staples from Nuts.com and the cooking challenge was to create a recipe using the pantry items in the box with the addition of only fresh fruits and veggies, meat or seafood and dairy items.

No other canned or ready made ingredients were to be used.

I felt like a contestant on one of those Food Network shows. And I kind of pretended that I was one as I quickly rummaged through my box of nuts, seeds, grains, and dried veggies to come up with an awesome winning recipe.

As I was looking around I spotted a bag of sorghum – a mystery ingredient, one I had never cooked with before. Naturally I immediately decided sorghum would be at the heart of my recipe.

If you’re not familiar with sorghum it is a gluten-free ancient grain from Africa, which is currently the fifth most popular cereal crop in the world, though in the US it has largely been ignored. Sorghum is also a grain that is rich in antioxidants, vitamins and protein. Oh and it’s eco friendly too, using a third less water than crops like corn.

So move over rice and quinoa, sorghum is now my new favorite grain and simply perfect in this sorghum buddha bowl recipe. 

Now that I had my base picked out – how to create a truly winning dish? Well if you know me you know I love a good quinoa power bowl, buddha bowl type of recipe so it was a no brainer that I would be making a sorghum buddha bowl.

Also included in my package were sun-dried tomatoes, pumpkin seeds, dried cranberry beans and nutritional yeast.

All perfect matches for a buddha bowl recipe. The sun dried tomatoes were just dried so I rehydrated them by soaking them in boiling water, draining the water, chopping them up and adding a bit of olive oil to soften them up and add a bit more flavor.

The raw pumpkin seeds just needed a bit of a dry toasting, to bring out that additional smokiness and crunch.

A sorghum buddha bowl would not be complete without veggies so I also added pan fried baby zucchini with garlic, and slightly wilted spinach.

Everything is better with more greens.

My sorghum buddha bowl was almost complete – it just needed a sauce.

If you ask me there’s nothing better than a creamy and rich avocado based sauce so with a freshly ripe avocado I got to work.

Overall this recipe was an enormous success with my entire family. This sorghum buddha bowl is packed full of superfood ingredients, gluten-free and vegan while being incredibly flavorful and tasty.

Even a meat lover like my dad could not get enough of this recipe. It just screams health and feel good vibes. Although the sorghum took me a while to cook – about 60-90 minutes, I suggest just making an enormous batch and eating it throughout the week, adding it to different meals as you go.

All the flavors in this sorghum buddha bowl come together perfectly and this is bound to be your new favorite healthy meal!

Many thanks to Nuts.com again for helping me discover this new super grain! If you can’t find sorghum in stores near you be sure to head online and order from Nuts.com!

5 from 1 vote

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Sorghum Buddha Bowl with Veggies and Avocado Sauce {GF, Vegan}

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

 

Sorghum Buddha Bowl recipe makes for the perfect gluten-free + vegan superfood dinner. Packed with sun-dried tomatoes, cranberry beans, baby zucchini, spinach, pumpkin seeds and the creamiest avocado sauce ever, this is bound to be your new favorite weeknight dinner!

Course: Dinner

Cuisine: Healthy

Servings: 4

Calories: 552 kcal

Author: Vicky Berman

Ingredients

• 1 cup sorghum + 3 cups water
• 1 cup cranberry beans soaked overnight,
• 12 ounces baby zucchini
• 2 teaspoons minced garlic
• 8 ounces spinach
• 1 cup sun dried tomatoes thinly sliced
• nutritional yeast optional for cheesy taste
• 1/2 cup pumpkin seeds dry toasted

For the dressing:

• 1 avocado
• 1 clove minced garlic
• salt
• 3 tbsp extra virgin olive oil
• 6 tbsp water
• 1 lime zested
• 2 tbsp lime juice 1 lime

Instructions

1. To a pot add sorhum and 3 cups water. Bring to a boil, add salt, reduce heat and simmer for 60-90 minutes or until soft and cooked through.
2. In a separate pot add cranberry beans and water, to a level of 2 inches above the beans. Add fresh rosemary, 1 clove of garlic and a bay leaf. Bring to a boil, reduce heat and simmer for 20 minutes or until soft. Remove from heat and drain.
3. Heat 1 tablespoon olive oil in a pan. Add zucchini sliced side down and cook for a couple minutes. Flip and cook on other side, add 2 teaspoon minced garlic. Remove from pan.
4. To the same pan add spinach and cook for 1-2 minutes until wilted.
5. If using dry sun-dried tomatoes soak in boiling water for a couple minutes, then drain and mix with extra virgin olive oil.
6. In a food processor or blender combine the dressing ingredients and blend or process until smooth. Add more water if more liquidy consistency desired.
7. To assemble bowls, split sorghum among 4 bowls, top with cranberry beans, baby zucchini, spinach, sun-dried tomatoes, pumpkin seeds, sprinkle of nutritional yeast (optional).
8. Drizzle with dressing.

Nutrition Facts

Sorghum Buddha Bowl with Veggies and Avocado Sauce {GF, Vegan}

Amount Per Serving

Calories 552 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 3g 15%

Sodium 124mg 5%

Potassium 2313mg 66%

Total Carbohydrates 74g 25%

Dietary Fiber 17g 68%

Sugars 11g

Protein 21g 42%

Vitamin A 120.9%

Vitamin C 83.1%

Calcium 15.8%

Iron 49.4%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you to Nuts.com for sponsoring this post. As always all opinions expressed are my own