salad

Cooked sorghum forms the basis of this bowl along with roasted golden beets, baby arugula, avocado, and a caramelized leek yogurt sauce. This gluten free and vegan main dish is super tasty and filling and perfect for springtime meal prep!

Even though we’ve still got three weeks until the summer solstice, summer has been in Houston for the past couple of weeks. Though I always know it’s coming, it never fails to shock my system! Instead of lamenting the heat and trying to keep with the same schedule I have during the cooler months, I’ve been adjusting. Slowly but surely I’m rising earlier so that I can get garden time and a walk in while it’s still mildly pleasant out. And by mildly pleasant I mean it’s cooler but you wouldn’t really know it because the humidity is so thick you have to swim your way through it.

Another adjustment I’ve been implementing is to incorporate as many cooling foods to my meals as possible. And even though I’m still getting late spring produce that has to be cooked, it doesn’t mean I can’t serve it with less complicated fare like raw baby greens and avocado. I actually didn’t intend on sharing this recipe here on the blog because it was a part of my meal prep last week to use up some golden beets and leeks from my CSA share. But, the dressing turned out so well I figured it had to be shared!

The dressing is a sort of vegan homage to the sour cream & onion combo. It’s more nuanced and quite frankly, way better tasting, though! I actually ended up adding cucumber to my last bit of leftovers from this bowl because the first one of the season came in my CSA on Saturday. I highly recommend adding it if you have it. Also, just like most things I make here, feel free to adapt and adjust based on what you have on hand and what’s in season where you live. After all, the dressing is the real star here 😉

Sorghum Bowl with Roasted Beets & Caramelized Leek Yogurt Sauce

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• Author: Courtney West
• Total Time: 1 hour 10 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Cooked sorghum forms the basis of this bowl along with roasted golden beets, baby arugula, avocado, and a caramelized leek yogurt sauce. This gluten free and vegan main dish is super tasty and filling and perfect for springtime meal prep!

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Ingredients

• 1 cup uncooked sorghum, rinsed
• 1 bunch golden beets
• 2 tsp olive oil
• 1 large leek (enough for 1/4 cup sliced)
• 1 smashed garlic clove
• 1 5.3 oz container plain unsweetened vegan yogurt
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1 tsp nutritional yeast
• 1/2 tsp maple syrup
• sea salt, to taste
• pepper, to taste
• 2 avocados
• a few handfuls of baby arugula or other baby greens

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Instructions

Add the sorghum to a large stock pot, then cover it with at least and inch of water. Set the pot on the stove over high heat. Once the water comes to a bowl, reduce the heat to a simmer. Simmer for 50 to 60 minutes or until the sorghum is just tender but retains some toothiness. Drain and rinse the sorghum and set it aside.

While the sorghum is cooking, preheat your oven to 400 degrees. Wash the beets, then wrap them up in foil and place them on a baking sheet. Roast the beets at 400 degrees until very tender, about 30-45 minutes (depending on their size). Remove them from the oven and set them aside to cool.

As the beets roast, make the dressing. Add olive oil to a pan set over medium-low heat. Once the oil and pan heat up, add the leeks and the smashed garlic clove. Allow the leeks to cook, stirring occasionally, until they begin to turn golden and caramelize. Add the caramelized leeks and garlic clove to a blender along with the yogurt, lemon zest and juice, nutritional yeast, and maple syrup. Blend until smooth then taste and add salt or pepper as needed.

Before you assemble your bowl, remove the skin from the beets and slice them into rounds. For each bowl, add a heaping serving of the cooked sorghum, some of the roasted beets, a half of an avocado, and a large handful of baby arugula. Drizzle the dressing on top.

Notes

• I used golden beets because they were in my weekly CSA. Feel free to use any variety you like!

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: main