Spring Tahini Sorghum Lentil Bowl - Sorghum Checkoff
This recipe is packed with protein, fiber, and vitamins, and it is also gluten-free and vegan. A sure to become a favorite in your household!
Ingredients
- 5 cups Furmano's Fully Cooked Sorghum, Drained and Rinsed (for Furmano's Recipe- Chef Paul)
- 5 cups Furmano's Fully Cooked Lentils, drained and rinsed (for Furmano's Recipe- Chef Paul)
- 4 cups Baby Arugula or Spring Mix (for Furmano's Recipe- Chef Paul)
- 1 cup Chopped Basil (for Furmano's Recipe- Chef Paul)
- 4 cups Grape tomatoes, halved (for Furmano's Recipe- Chef Paul)
- 1 cup Raspberries (for Furmano's Recipe- Chef Paul)
- As needed: Tahini Dressing (for Furmano's Recipe- Chef Paul)
- 1/4 cup Minced Garlic (for Furmano's Recipe- Chef Paul)
- 2 teaspoons Tumeric (for Furmano's Recipe- Chef Paul)
- 1/4 cup Lemon Juice (for Furmano's Recipe- Chef Paul)
- 1 tablespoon Tahini Paste (for Furmano's Recipe- Chef Paul)
- 2 tablespoons Canola Oil (for Furmano's Recipe- Chef Paul)
- 1/4 cup Water (for Furmano's Recipe- Chef Paul)
- 1/2 teaspoon Salt (for Furmano's Recipe- Chef Paul)
- 1/8 teaspoon Black Pepper (for Furmano's Recipe- Chef Paul)
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