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–+ servings
5 from 1 vote
Sorghum Buddha Bowl recipe makes for the perfect gluten-free + vegan superfood dinner. Packed with sun-dried tomatoes, baby zucchini, pumpkin seeds and the creamiest avocado sauce ever, this is bound to be your new favorite weeknight dinner!
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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*
Fat 25g38%
Saturated Fat 3g19%
Sodium 124mg5%
Potassium 2313mg66%
Carbohydrates 74g25%
Fiber 17g71%
Sugar 11g12%
Protein 21g42%
Vitamin A 6045IU121%
Vitamin C 68.6mg83%
Calcium 158mg16%
Iron 8.9mg49%
* Percent Daily Values are based on a 2000 calorie diet.