Roasted Sweet Potato Sorghum (Vegan, GF)
A powerhouse side dish: roasted sweet potato sorghum. Similar to rice pilaf, this hearty, nutty, ancient grain dish is gluten-free and vegan.
Servings: 4 side-dish servings
Ingredients
- 6 cups water
- 1/2 cup uncooked sorghum
- 1 large sweet potato peeled, cut into 3/4-inch cubes
- 4 teaspoons olive oil divided
- fine sea salt and freshly cracked pepper
- 4 green onions chopped, white and green parts separated
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 cup water
Instructions
- In a medium saucepan, bring 6 cups water to a boil; add the sorghum and boil, uncovered for 45 to 50 minutes until sorghum is very tender. Drain.
- While sorghum boils, preheat oven to 425F. On a baking sheet, toss the sweet potatoes with half of the olive oil and season with salt and pepper. Roast for 22 to 27 minutes until tender.
- In a large silet, heat the remaining oil over medium-high heat. Add the white parts of green onions; saute for 3 minutes.
- Add the drained sorghum, rosemary, sweet potatoes, and water to skillet. Cook and stir over medium heat for 5 to 8 minutes until water is absorbed. Stri in green parts of green onions and season to taste with salt and pepper.
Nutrition
Serving: 1-1/4 cups | Calories: 175kcal | Carbohydrates: 30.7g | Protein: 3.5g | Fat: 5.4g | Saturated Fat: 0.7g | Sodium: 153mg | Fiber: 3.7g | Sugar: 2.6g