Tahini Chickpea & Roasted Veggie Sorghum Bowl

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Tahini Chickpea & Roasted Veggie Sorghum Bowl

Oksana Charla

You’ll find many classic Mediterranean flavors in this dish. One thing you won’t find is the traditional bulgur wheat. It’s been replaced with sorghum, which is naturally gluten-free and adds a nutty, chewy flavor similar to bulgur. This hearty dish is perfect for vegetarians. If meat is a must, add cooked and sliced lamb or chicken. Ingredients can be made up to 3 days ahead and assembled just before serving.

MAKES 4 TO 6 SERVINGS.

Ingredients:

The Grain:
4 cups cold water
1 cup uncooked pearled or whole-grain sorghum
1 teaspoon salt, optional

The Protein:
¾ cup crumbled feta cheese, optional
2 tablespoons olive oil
1 cup canned chickpeas, drained and rinsed

The Veggies:
1 medium cauliflower, cut into small florets
4 cups peeled sweet potato cubes (¾-inch cubes from 2-3 medium sweet potatoes)
3 tablespoons olive oil
1 tablespoon ground cumin
½ teaspoon dried thyme

The Sauce (Tahini Cream):
½ cup tahini (sesame seed butter)
6 tablespoons fresh lemon juice
¼ cup water + more to thin sauce
3 tablespoons white balsamic vinegar, more to taste
1 tablespoon honey
1 tablespoon ground cumin
1 teaspoon ground black pepper
½ teaspoon salt

The Toppings:
½ cup shelled, roasted pistachios, optional
1/3 cup fresh flat-leaf parsley, fresh mint or both, coarsely chopped
1/3 cup pitted, chopped Kala- mata olives

Directions:

1. Preheat oven to 400°F.

2. Make the grain. Bring 4 cups of water to a boil in a medium saucepan. Add sorghum and salt, if using, and simmer 5 minutes on high. Reduce heat to low and simmer, uncovered, until liquid has evaporated (45 minutes for pearled sorghum; 60 minutes for whole-grain sorghum). It may be necessary to drain off extra liquid if the sorghum is soft and some water remains in the pot. Transfer drained sorghum to a large mixing bowl.

3. Let sit 10 minutes to cool and fold in feta, if using, and 2 tablespoons olive oil. Add chickpeas and set aside.

4. Make the veggies. In a large bowl, toss cauliflower florets and sweet potato cubes with 3 tablespoons oil, cumin and thyme. Spread vegetables in a single layer over 2 baking sheets. Place in preheated oven and roast 30 to 40 minutes, stirring every 8 to 10 minutes, until vegetables are tender and browned. Remove from oven and let cool slightly.

5. Make the sauce. Place tahini, lemon juice, water, vinegar, honey, cumin, pepper and salt, if using, in a bowl. Whisk ingredients until smooth. Set aside.

6. Arrange roasted vegetables on top of sorghum mixture or fold them in. Drizzle with sauce and garnish with pistachios (if using), parsley or mint, and olives.

TIP: For best flavor, use freshly cooked sorghum that’s warm or room temperature. To save time, sorghum can be made ahead and revived in the microwave (reheat about 90 seconds). Toss with 2 to 3 teaspoons olive oil and proceed with recipe.

Each serving contains 522 calories, 28g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 103mg sodium, 60g carbohydrate, 11g fiber, 11g sugars, 15g protein, 27Est GL.
Each tablespoon of Tahini Cream contains 47 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 4g carbohydrate, 1g fiber, 1g sugars, 1g protein, 1Est GL.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers andThe Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.

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