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.
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!
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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.