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August 11, 2020 How-To Video

Sorghum & Lentil Power Bowl

lentil sorghum power bowl
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

Power Bowl

  • 1/2 cup sorghum Dry
  • 5 ounces red lentils
  • 2 cups fresh baby arugula
  • 2 cups fresh rainbow Swiss chard
  • 12 leaves fresh basil
  • 2 cups fresh cherry tomatoes
  • 2 cups fresh raspberries

Dressing

  • 2 cloves fresh garlic roasted
  • 2 tsp ground turmeric
  • ½ each fresh lemon juiced
  • 2 Tbsp canola oil
  • 1 Tbsp sesame tahini paste
  • 1 Tbsp water
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper

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Instructions

  • Cook sorghum and lentils separately in water until tender. Cool and reserve.
  • Chop the Swiss chard and basil, slice cherry tomatoes in half and crumble raspberries.
  • Make the dressing: Add the roasted garlic, turmeric, fresh squeezed lemon juice, tahini, salt and pepper and mix well. Slowly drizzle oil and whisk to combine. Add water if needed to thin out dressing.
  • Final Plating: Arrange lentils, sorghum and vegetables to a bowl displaying each individually. Drizzle with dressing and top with raspberries.

Video

Nutrition

Calories: 240kcal | Carbohydrates: 36g | Protein: 10g | Fat: 8g | Saturated Fat: 0.5g | Sodium: 65mg | Fiber: 10g | Sugar: 5g
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