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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.