Variety is always more fun! Rather than sticking with the same whole grains you know, try sorghum in this fun Nourish Bowl recipe by nutrition Expert Cara Harbstreet.

Embracing variety is the hallmark to a healthy, balanced diet. Many have been riding the quinoa train for a while now, so it might be time to switch things up a bit.

Enter: sorghum.

Until recently my own familiarity with this ingredient was limited to livestock feed and sorghum molasses, neither of which I typically use in my kitchen. As a big fan of wheatberries and farro, sorghum also have this amazing hearty texture and some nice all-around substance.

I can’t really put my finger on why that appeals to me so much. Maybe it’s because when you eat a plant-based diet you want to really sink your teeth into something sometimes? Or is that just me?

Some highlights of sorghum:

  • A complex carb, serving up over 12g of prebiotic fiber per cup.
  • A nice source of plant-based protein, serving up over 20g protein per cup.
  • A tasty option for non-heme iron, serving up over 6mg per cup which is comparable to or better than the same size serving of beans, legumes, lentils, and cooked spinach.
  • Naturally gluten free, making it a great option for those adhering to a gluten-free diet.
  • Grown in the United States and more drought-tolerant than other grain crops (yay sustainability!)

Mixing textures into a Nourish Bowl is what makes them a hearty, fulfilling meal. This one combines a roasted sweet corn succotash to complement sorghum’s Southern roots. Instead of lima beans in a traditional succotash, substitute black beans and topped it with avocado.

This Sorghum bowl with sweet corn succotash is basically a fiber bomb so wash it down with some liquid. You know…for regularity.

  • 2 cups dry sorghum
  • 6 cups water
  • 2 cups sweet corn (fresh or frozen)
  • 1 cup diced red bell pepper
  • 1/2 cup diced yellow onion
  • 1 can black beans (14.5 oz)
  • 1 1/2 Tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon chili powder or crushed red pepper
  • 1 teaspoon dried cumin
  • 3 cloves garlic, minced
  • 3 avocados
  • Cilantro for garnish
  • Lime juice (optional)
For the full recipe, visit the full article.

Cara Harbstreet, MS, RD, LD is a Kansas City-based Registered Dietitian helping individuals jumpstart their journey to wellness. By breaking the cycle of dieting, Cara focuses on creating sustainable lifestyle changes for people who are motivated to reclaim their health. Connect with Cara over at Street Smart Nutrition.

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