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Rise and shine, it’s breakfast bowl time! Wake up to the nutty, slightly chewy texture of sorghum, a gluten-free ancient grain. Here the grain is served cooked and then chilled, with kefir, roasted apples, sweet potatoes and carrots. Sweetened with honey, orange juice, dates and warm spices like cinnamon and ginger, it’s got everything you need – vegetables, fruits and grains – to start the day on a flavorful note.
Preheat oven to 450°F. Bring sorghum, water, orange peel and sea salt to boil in 2-quart saucepan. Reduce heat and simmer 1 hour or until desired sorghum tenderness. Drain sorghum. Spread sorghum evenly on large shallow baking pan. Refrigerate to chill or cover and refrigerate until ready to assemble, up to 5 days.
Meanwhile, toss carrots, sweet potato, apple, spices, 1 tablespoon of the honey and oil in large bowl until well coated. Arrange mixture in single layer on another large shallow foil-lined baking pan.
Roast 35 minutes or until vegetables are tender-crisp and golden brown. Place roasted fruit and vegetables into large bowl. Stir in dates. Drizzle mixture with another 1 tablespoon honey; toss to coat. Refrigerate to chill or cover and refrigerate until ready to assemble, up to 5 days.
Mix kefir, orange juice and remaining 1 tablespoon honey in medium bowl. To serve, divide sorghum evenly among serving bowls. Top each with the kefir mixture, roasted fruit and vegetables and pistachios.