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Roasted Sweet Potato Sorghum Salad
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
20 mins
Cook Time
1 hr
Servings:
2
large servings
Ingredients
Sorghum
- ½ cup sorghum (the whole grain, not the syrup)
Sweet Potatoes
- 1/2 pound sweet potato
- 1 tablespoon olive oil
- ¼ teaspoon salt sea salt
- ¼ teaspoon ground chile see note, up to 3/4 teaspoon
Dressing
- 2 tablespoons butter
- 2 teaspoons vinegar light
- 1 teaspoon maple syrup
- salt to taste
Salad
- 2-3 arugula handfuls
- ¼ cup walnuts crushed, toasted
Instructions
- Combine the sorghum with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook until the sorghum is tender, about an hour. You can do this a day ahead of time.
- Preheat oven to 425˚F. Cut the sweet potato into ¼” cubes. Place on a sheet tray covered with parchment paper and add 1 tablespoon olive oil, ¼ teaspoon salt, and your preferred amount of ground chile. Roast until the potatoes are tender and charring, about 16 to 18 minutes.
- While the sweet potatoes are roasting, melt the butter and add the vinegar, maple syrup, and salt. Taste and adjust the flavorings to your liking.
- Once everything is done and slightly cool, combine the arugula, sorghum, sweet potatoes, and walnuts. Drizzle the dressing, toss, and serve.
Cup of Yum
Notes
- Ground chile powder: I switch up what I use depending on what I’m in the mood for. If I want something non-spicy, I’ll use a sweet Calabrian or sweet paprika. If I want something smoky, I might use chipotle or smoked paprika. Or if I want something hot, I’ll use New Mexico chile powder or Calabrian hot chile powder.
- : I switch up what I use depending on what I’m in the mood for. If I want something non-spicy, I’ll use a sweet Calabrian or sweet paprika. If I want something smoky, I might use chipotle or smoked paprika. Or if I want something hot, I’ll use New Mexico chile powder or Calabrian hot chile powder.