East African Sorghum Bowls - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Ingredients

• 1 1/2 cups whole grain sorghum
• 3 cups water
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons purchased Berbere spice blend*
• 4 cloves garlic, minced
• 1 pound flank steak, cut into thin strips
• 8 to 10 bamboo skewers
• 2 cups cauliflower florets
• 2 cups Brussels sprouts, halved if large
• 2 cups peeled, cubed sweet potato
• 1 cup cubed sweet red bell pepper
• 1/2 of a medium red onion, cut into wedges
• 2 tablespoons olive oil
• salt
• pepper
• 1/2 cup packed fresh cilantro leaves
• 1/2 cup packed fresh mint leaves
• 3 tablespoons sweetened shredded coconut
• 1/2 a jalapeno pepper, seeded, chopped
• 1/2 cup cored, cubed Granny Smith apple (do not peel)
• 1/4 teaspoon ground cumin
• 1/2 teaspoon lemon or lime juice
• Salt to taste
• 1 container (5.3 ounces) plain yogurt