📝 About This Recipe
Discover the incredible texture of sorghum, an ancient, drought-resilient grain that boasts a delightful chewy bite similar to Israeli couscous or pearl barley. This nutrient-dense bowl marries the earthy, nutty profile of whole-grain sorghum with protein-rich chickpeas, roasted honey-harissa carrots, and a velvety lemon-tahini drizzle. It is a vibrant, plant-based masterpiece that celebrates the heritage of ancient grains while providing a modern, high-protein punch perfect for a revitalizing lunch or dinner.
🥗 Ingredients
The Ancient Grain Base
- 1 cup Whole Grain Sorghum (rinsed thoroughly)
- 3 cups Vegetable Broth (low sodium preferred)
- 1 piece Bay Leaf (dried)
Roasted Vegetables & Protein
- 15 oz can Chickpeas (drained, rinsed, and patted very dry)
- 1 bunch Rainbow Carrots (peeled and sliced into 1-inch diagonals)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 tablespoon Harissa Paste (mild or spicy depending on preference)
- 1 teaspoon Honey or Agave
- 1 teaspoon Smoked Paprika
Lemon-Tahini Dressing
- 1/4 cup Runny Tahini (well-stirred)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced into a paste)
- 2-3 tablespoons Warm Water (to thin the sauce)
- 1/2 teaspoon Sea Salt
Fresh Elements & Garnish
- 2 cups Baby Kale or Arugula (tightly packed)
- 1/2 cup Cucumber (diced)
- 1/4 cup Fresh Parsley (roughly chopped)
- 2 tablespoons Toasted Pumpkin Seeds (Pepitas) (for crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a medium saucepan, combine the rinsed sorghum, vegetable broth, and the bay leaf. Bring the mixture to a rolling boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer. Cook for 50–60 minutes until the grains are tender but still have a pleasant chew. If excess liquid remains, drain it off.
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4
While the sorghum simmers, prepare the vegetables. In a medium bowl, whisk together 2 tablespoons of olive oil, the harissa paste, honey, smoked paprika, and a pinch of salt.
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5
Add the sliced carrots and the dried chickpeas to the harissa mixture. Toss thoroughly until everything is evenly coated in the spiced oil.
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6
Spread the carrots and chickpeas in a single layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway through, until the carrots are tender and caramelized and the chickpeas are slightly crispy.
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7
Prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and salt. Slowly add warm water one tablespoon at a time, whisking constantly until the sauce reaches a smooth, pourable consistency.
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8
Once the sorghum is cooked, remove the bay leaf and fluff the grains with a fork. Let them sit, uncovered, for 5 minutes to allow any remaining steam to escape.
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9
In a large mixing bowl, toss the warm sorghum with the remaining tablespoon of olive oil and the chopped parsley to infuse the grain with aromatics.
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10
To assemble, divide the fresh greens among four bowls. Top with a generous scoop of the seasoned sorghum grain.
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11
Arrange the roasted harissa carrots, crispy chickpeas, and diced cucumbers over the sorghum base.
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12
Generously drizzle the lemon-tahini sauce over each bowl and finish with a sprinkle of toasted pumpkin seeds for added texture and protein.
💡 Chef's Tips
To save time, soak the sorghum overnight in water; this can reduce the cooking time by nearly 20 minutes. Ensure your chickpeas are bone-dry before roasting; any moisture will cause them to steam rather than crisp up. Sorghum is gluten-free, making this an excellent dish for sensitive diners, but always check your vegetable broth label to ensure it is certified GF. If you find the tahini sauce 'seizes' or gets thick when adding lemon juice, don't panic! Just keep whisking in warm water and it will eventually turn creamy. Batch cook the sorghum and store it in the freezer; it thaws beautifully for quick weeknight meals.
🍽️ Serving Suggestions
Pair this bowl with a chilled glass of crisp Sauvignon Blanc or a sparkling hibiscus iced tea. Serve with a side of warm pita bread or gluten-free seed crackers for extra scooping power. Add a dollop of Greek yogurt or a sprinkle of crumbled feta cheese if you aren't strictly plant-based. A side of quick-pickled red onions adds a bright acidity that cuts through the richness of the tahini.