This incredibly delicious Vegan Sorghum Grain Bowl combines whole-grain sorghum with fresh vegetables, and cannellini beans and is topped with pecans and avocados. Perfect for a healthy summer meal!
When I shared the recipe for how to cook sorghum, many people asked me how we use the cooked sorghum (also called jowar). So I wanted to share this easy way to use any healthy grains including sorghum, buckwheat, quinoa, etc.
This recipe is one of my favorites because it comes together in a jiffy and is customizable. We don’t add tomatoes to my daughter’s bowl as she’s picky but since she loves broccoli, it works well for us 🙂
Tahini dressing is easy, nutty and rounded, and it goes well with fresh vegetables, proteins, and all of your favorite grains.
You can easily vary this bowl to include ingredients you have on hand or to the ones you enjoy. Here is another favorite buddha bowl with roasted sweet potatoes and quinoa.
Why Eat Sorghum?
Sorghum comes with many health benefits and is definitely worth including in your diet:
- it is packed with nutrients and is rich in antioxidants
- It is gluten-free and vegan
- It is a versatile grain and you can use it in many ways.
- It is environment friendly – grows well in hot dry weather and uses very little resources to cultivate.
Sorghum is one of our favorite grains because of its nutritional profile, versatility in the kitchen, and delicious flavor.
Is Sorghum A Superfood?
The amount of nutrients in this tiny grain is astounding – no surprise that it’s considered a superfood. A serving of whole-grain sorghum (1/4 cup dry) contains 10% of the daily value for iron, making it ideal for vegetarians.
Sorghum is low in fat and high in protein. It also contains fiber, which aids in digestion and may help improve cholesterol, lower blood pressure, and regulate blood sugar levels.
It contains good amounts of magnesium, which may help keep your blood pressure in check.
Here’s what you will need for this satisfying bowl of goodness.
- Olive Oil: I like using olive oil but you can use your favorite plant based oil.
- Sorghum: Sorghum can be easily found in the grain section of some grocery stores such as Whole Foods, or on Amazon.
- Cannellini Beans: You can make at home with my recipe here or buy canned ones. You can use chickpeas if you don’t have cannellini beans handy.
- Broccoli: Fresh broccoli adds nutrients, color and crunch to your bowl.
- Cherry Tomatoes: I love red cherry tomatoes for their sweet and tangy flavors. You can also use mixed – yellow, orange, red cherry tomatoes.
- Avocado: Avocados take this bowl to the next level with their creamy texture.
- Pecans: Pecans not only add the nutty flavor but also an appealing texture. Slightly toasting the pecans can elevate the flavor significantly.
- Seasoning: 3 Simple seasonings are all you need – salt, pepper and garlic powder. I add these when roasting broccoli.
- Lemon Tahini Dressing: Top the bowl with freshly made lemon tahini dressing for a zesty finish that you will love.
We roast the vegetables, and simultaneously cook the sorghum and beans, make the dressing, and put everything together!
- Roast broccoli: Preheat the 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 once halfway through. You can also cook in the air fryer at 380°F for 6-8 minutes.
- Cook sorghum: cook sorghum according to the package directions on the stovetop or in the instant pot.
- Cook Beans: Cook cannellini beans in the instant pot or stovetop or buy canned ones. You can also use any other types of beans or chickpeas.
- Make Dressing: Mix together all the dressing ingredients in a small mason jar.
- Assemble: Divide cooked sorghum, cannellini beans, broccoli, and halved cherry tomatoes into two serving bowls. Add half avocado and pecans to each bowl. Drizzle with the lemon tahini dressing. Enjoy!
- Enjoy: The easy vegan grain bowl is ready. It is so easy to put together once you have meal prepped the ingredients.
- Always use fresh ingredients for the best taste and flavor.
- While the grains are cooking you can prep rest of the ingredients.
- For busy weeknights, you can prep sorghum, and other ingredients ahead of time to fix dinner quickly.
- Use your creativity and a variety of ingredients to create exotic bowls and try a new one everytime!
Additional Ingredient Ideas
Creating a bowl of your choice is so satisfying. Just remember to go with the flow, mix and match depending on what you have available in your pantry and refrigerator.
Protein: Even though I have used cannellini beans for this recipe, you can substitute them with chickpeas or black beans. You can also replace with sautéed tofu or paneer in these bowls too.
Veggies: The best is to use vegetables that are seasonal and easily available. You can add mushrooms, cauliflower, Brussels sprouts, carrots, beetroot, butternut squash, potatoes, sweet potatoes. You can steam, saute or grill them as per your taste. You can also add some greens – spinach, arugula, kale taste awesome.
Sauce/ Dressing: Playing with different sauces gives an interesting twist to your bowl. Some of my go-to dressings for bowls are avocado cilantro sauce, tahini sauce, yogurt and garlic sauce, and peanut sauce.
The ingredients in this grain bowl can be made ahead of time. You can cook the sorghum, beans, and roast the broccoli beforehand and store them in the fridge. I like to reheat broccoli quickly in the air fryer. You can also just cut the veggies and store them before hand. The lemon tahini dressing can be made a week before and stored. You can do the same with other variations and enjoy different bowls throughout the week.
This ancient grain can be prepared and eaten in a variety of ways. It can be found in cereals or as sorghum flour in gluten-free bread and pasta. Sorghum can be cooked like other grains at home, and its nutty and pearly texture can be enjoyed in salads, side dishes, and even granola. It can also be popped and used as a garnish for salads and savory dishes, similar to popcorn. Sorghum flour makes a great alternative in assorted breads, rotis and baked goods.
I suggest to store the ingredients separately. Mix them together when you are ready to eat.
Vegan Sorghum Grain Bowl
- 1 tablespoon Olive oil, divided
- 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
- Preheat oven to 425°F. In a large baking tray, place the broccoli. Drizzle 1olive oil and add salt, pepper, and garlic powder. Mix well. Bake for 15-20 minutes stirring once half way through. You can also cook in the air fryer at 380°F for 6-8 minutes.
- Cook sorghum according to package directions or in the instant pot.
- Use canned cannellini beans or use dry beans and cook them in the instant pot or stovetop.
- Mix together all the dressing ingredients in a small mason jar.
Assemble the buddha bowls
- Divide broccoli in two serving bowls.Divide cooked sorghum, cannellini beans and halved cherry tomatoes into each bowl.
- Add half avocado and pecans to each bowl. Drizzle with the lemon tahini dressing. Enjoy!