Herbed Chicken & Spinach Soup
breakfast brunch

Sorghum Breakfast Bowl with Cinnamon Roasted Sweet Potatoes

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Wake up to the nutty, slightly chewy texture of sorghum, a gluten-free ancient grain. This hearty breakfast bowl recipe can be served hot or chilled with kefir, roasted apples, sweet potatoes and carrots. Sweet, honey glazed dates and tart orange juice complement the warm spices of cinnamon and ginger in this deliciously delectable grain bowl. 
  • 15m

    prep time

  • 1h

    Cook Time

  • 238


  • 15



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  • 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.

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