Sweet Potato Kale Sorghum Bowl (Printable Version)
Hearty sorghum bowl with roasted sweet potato, sautéed kale, avocado, feta, and a perfectly cooked egg.
# Ingredient List:
→ Grains
01 - 1/2 cup dry sorghum
02 - 1 1/2 cups water
03 - 1/4 teaspoon salt
→ Vegetables
04 - 1 medium sweet potato, peeled and diced
05 - 2 cups kale, stems removed and chopped
06 - 1 small red onion, thinly sliced
07 - 1 small avocado, sliced
→ Dairy & Eggs
08 - 2 large eggs
09 - 1/4 cup crumbled feta cheese
→ Seasonings & Oils
10 - 2 tablespoons olive oil, divided
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon sea salt, divided
→ Optional Toppings
14 - 1 tablespoon fresh chives or parsley, chopped
15 - Red pepper flakes, to taste
# How to Make It:
01 - Rinse sorghum thoroughly under cold water and transfer to a saucepan. Add 1 1/2 cups water and 1/4 teaspoon salt. Bring to a rolling boil, then reduce heat to low, cover with a lid, and simmer for 30 to 35 minutes until grains are tender yet retain a pleasant chew. Drain any remaining liquid and set aside.
02 - Preheat oven to 400°F. Toss the diced sweet potato with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon sea salt, and ground black pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 20 to 25 minutes, flipping halfway through, until golden brown and fork-tender.
03 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 2 to 3 minutes until softened. Add the chopped kale and cook, stirring frequently, for 3 to 4 minutes until wilted and vibrant green. Season lightly with the remaining salt.
04 - Heat a nonstick skillet over medium-low heat and cook the eggs to your preferred doneness. A sunny-side-up or over-easy fry works beautifully for this bowl, or poach them for a lighter approach.
05 - Divide the cooked sorghum evenly between two bowls. Arrange the roasted sweet potatoes, sautéed kale and onion, and sliced avocado over the grains. Sprinkle crumbled feta cheese over each bowl.
06 - Place a cooked egg atop each assembled bowl. Finish with a sprinkle of fresh chives or parsley and red pepper flakes if desired. Serve immediately while warm.
# Expert Advice:
01 -
- Sorghum has this incredible chewy, nutty texture that makes plain oatmeal feel boring by comparison.
- Everything cooks simultaneously, so youre not stuck at the stove for an hour before coffee kicks in.
- The runny egg yolk mixes with crumbled feta and creates a sauce you didnt know you needed.
02 -
- Sorghum takes longer than most grains to cook, so if youre short on time, start it the night before and reheat with a splash of water in the morning.
- Dont skip drying the sweet potato pieces after peeling, because excess moisture is the enemy of a good roast.
03 -
- Massaging the kale with a drop of olive oil before cooking removes the bitterness and makes it cook faster.
- Crank the oven to 425°F if your sweet potatoes are taking too long to brown, and move the rack up one level.