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!

Sorghum (jowar) buddha bowl recipe with beans and veggies
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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 healthy grains, including sorghum, buckwheat, quinoa, wild rice, 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 the ones you enjoy. Here is another favorite Buddha bowl with roasted sweet potatoes and quinoa.

Watch How to Make Vegan Sorghum Grain Bowl

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 minimal resources to cultivate.

Sorghum is one of our favorite grains because of its nutritional profile, versatility in the kitchen, and delicious flavor.

Sorghum or jowar in a bowl

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 Amazon.
  • Cannellini Beans: You can make them 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 a 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.
air fried broccoli with some crispy edges
  • Cook sorghum: cook sorghum according to the package directions on the stovetop or in the instant pot.
Perfectly cooked sorghum/jowar in a bowl
  • 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.
Cooked Cannellini beans in a bowl
  • Make Dressing: Mix together all the dressing ingredients in a small mason jar.
whisking lemon tahini sauce in a bowl
  • 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.
Vegan sorghum bowl with veggies and beans


  • Always use fresh ingredients for the best taste and flavor.
  • While the grains are cooking, you can prep the 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 every time!

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.

Grains: This forms the base of your bowl. Quinoa, farro, couscous, buckwheat, or bulgur wheat taste delicious in bowls. You can use red, brown, wild rice, or this wild rice blend if you prefer.

Protein: Even though I have used cannellini beans for this recipe, you can substitute them with chickpeas or black beans. You can also replace it 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, and 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.

Common Questions

Can I make this bowl ahead of time?

The ingredients in this grain bowl can be made ahead of time. You can cook the sorghum and beans, 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 beforehand. 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.

How can I use sorghum?

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.

How to store leftovers?

I suggest storing the ingredients separately. Mix them together when you are ready to eat.

5 from 2 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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2


  • 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


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


  • 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.
  • 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!



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. 


Calories: 555kcalCarbohydrates: 44gProtein: 16gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gSodium: 638mgPotassium: 1493mgFiber: 16gSugar: 6gVitamin A: 1097IUVitamin C: 112mgCalcium: 166mgIron: 6mg

Additional Info

Course: Main Course
Cuisine: American
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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