Sorghum Buddha Bowl - alive magazine

Name: Sorghum Buddha Bowl - alive magazine
Ingredients: 1 cup (250 mL) sorghum; 1 large sweet potato, peeled and cubed; 2 tsp (10 mL) grapeseed oil; 1 tsp (5 mL) dried thyme; 1/2 tsp (2 mL) salt, divided; 2 cups (500 mL) arugula; 1 1/2 cups (350 mL) cooked or canned chickpeas, rinsed and drained; 1 cup (250 mL) sliced roasted red pepper; 1/2 cup (125 mL) sliced sun-dried tomato in oil; 1/3 cup (80 mL) golden raisins; 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil; 2 Tbsp (30 mL) tahini; 1 garlic clove, minced; Juice of 1/2 lemon; 1 tsp (5 mL) smoked paprika; 1/2 tsp (2 mL) cumin; 1/4 tsp (1 mL) black pepper

www.alive.com

This feast of flavours, textures, and colours is sure to garner praise from any lucky eaters. Full of energizing carbs, it’s an especially great dish to serve…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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