Sorghum & Roasted Vegetables

This is a savory and filling meal great for brunch. It's nutrient dense, great for your health and will keep your energy levels up.

Ingredients

1 c sorghum

2 c water

1/2 tsp salt

1 c roasted vegetables per serving

1-2 tblsp tahini or almond butter

1/2 fresh avocado

1/4 c spiced nuts

Fresh herbs or microgreens for garnish

1/2 lime

Place sorghum, water, and salt in a medium sauce pan and bring to a boil, then reduce to a simmer, cover and cook for about an hour stirring occasionally. The grain texture will be chewy like steel cut oats once finished cooking. Once sorghum is cooked, plate and top with roasted vegetables, like brussel sprouts and cauliflower, 1-2 tablespoons tahini or almond butter. Then add sliced avocado, spiced nuts, juice of half a lime, herbs and salt and pepper to taste.

To get roasted vegetables as pictured above, slice brussel sprouts in half, chop florets off a head of cauliflower (orange and purple cauliflower were used in the picture). Then toss chopped vegetables in about 2 tablespoons avocado oil, only a light coating of oil is needed, then sprinkle with about one teaspoon sea salt. Spread out evenly on baking sheets and bake at 350 degrees for about 20-25 minutes until brightly colored and when pierced with a fork has little resistance.