Servings
Font
Back
5.0 from 6 votes

Vegan Sorghum Grain Bowl

Packed with wholesome nutrition and flavor, this vegan sorghum grain bowl is a perfect hearty vegan meal. Fresh tomatoes, roasted broccoli and beans, sorghum, avocado, and a tangy lemon tahini dressing make this a delicious healthy bowl.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 555 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 cup cooked sorghum
  • 1 cup cooked cannellini beans or chickpeas
  • 2 cups broccoli
  • 1 cup cherry tomatoes halved
  • 1 avocado pitted and peeled, sliced
  • 1/4 cup pecans
Seasonings
  • 1/2 teaspoon garlic powder divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Lemon Tahini Dressing
  • 2 tablespoon tahini paste
  • 1 tablespoon lemon juice
  • 1/2 teaspoon maple syrup
  • 1 clove garlic minced
  • 2-4 tablespoon water
  • 1/4 teaspoon salt optional, adjust to taste

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. In a large baking tray, place the broccoli. Drizzle olive oil and add salt, pepper, and garlic powder. Mix well. Bake for 15-20 minutes stirring halfway through. You can also cook in the air fryer at 380°F for 6-8 minutes.
  2. Cook sorghum according to package directions or in the instant pot.
  3. Use canned cannellini beans or use dry beans and cook them in the instant pot or stovetop.
  4. Mix together all the dressing ingredients in a small mason jar.
Assemble the buddha bowls
  1. Divide broccoli in two serving bowls.Divide cooked sorghum, cannellini beans and halved cherry tomatoes into each bowl.
  2. Add half avocado and pecans to each bowl. Drizzle with the lemon tahini dressing. Enjoy!

Notes

  • Prep ahead: Most of the ingredients for this grain bowl can be prepared ahead to save time. 
  • Cook Sorghum: You can cook the sorghum on the stovetop or follow my recipe to cook sorghum in the instant pot. 
  • Roasted Broccoli: I love to roast broccoli in the air fryer to save time. Here is my recipe for air fryer broccoli. 
  • Cannellini Beans: You can use any beans you have on hand, such as black beans, kidney beans, or chickpeas. If you prefer, you can also sauté the beans with some spices in a pan before using them in the recipe.  
  • Storing leftovers: You can store leftovers in an airtight container in the refrigerator for 1-2 days. 
  • Variations: You can use kale or roasted sweet potato, carrots, or Brussels sprouts in this recipe too.  Switch it up with the ingredients or sauces you have on hand. 

Nutrition Information

Calories 555kcal (28%) Carbohydrates 44g (15%) Protein 16g (32%) Fat 39g (60%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Monounsaturated Fat 23g Sodium 638mg (27%) Potassium 1493mg (43%) Fiber 16g (64%) Sugar 6g (12%) Vitamin A 1097IU (22%) Vitamin C 112mg (124%) Calcium 166mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 555

% Daily Value*

Calories 555kcal 28%
Carbohydrates 44g 15%
Protein 16g 32%
Fat 39g 60%
Saturated Fat 5g 25%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 23g 115%
Sodium 638mg 27%
Potassium 1493mg 32%
Fiber 16g 64%
Sugar 6g 12%
Vitamin A 1097IU 22%
Vitamin C 112mg 124%
Calcium 166mg 17%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.