Sorghum & Lentil Spring Power Bowl – Lentils.org

Sorghum & Lentil Spring Power Bowl

  By lentilsorg  , ,

April 17, 2019

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This bowl combines the earthy flavours of sorghum and lentils with tangy cherry tomatoes, savoury basil, and sweet raspberries. Don't miss out on this crowd pleaser!

  • Prep: 15 Minutes
  • Cook: 5 Minutes

  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 10
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Directions

  1. For buffet style service, combine the sorghum, lentils, arugula, chard, basil, and tomatoes in a large serving bowl. For composed power bowls, arrange grains, lentils, and vegetables in a circular pie shape, displaying each individually.
  2. In a small bowl, add garlic, turmeric, lemon juice, oil, tahini, water, salt, and pepper and whisk together until smooth.
  3. Garnish bowls with raspberry crumbles and a drizzle of vibrant turmeric dressing over the top.

Ingredients

5 cups (1.25L) sorghum, cooked

5 cups (1.25 L) whole red lentils, cooked

2 cups (500 mL) arugula

2 cups (500 mL) Swiss chard, stems and leaves, rough chopped

1 cup (250 mL) basil, leaves rough chopped

2 cups (500 mL) cherry Tomatoes, halved

¼ cup (60 mL) garlic, roasted, minced

2 tsp (10 mL) turmeric, ground

¼ cup (60 mL) lemon Juice

2 Tbsp (30 mL) canola oil

1 Tbsp (15 mL) tahini

⅓ cup (75 mL) water

1 tsp (5 mL) salt and pepper

⅔ cup (150 mL) raspberries, crumbled

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Nutrition Facts

Serving Size1 cup (250 mL) +1 Tbsp (15 mL) dressing
Calories250
Sodium140 mg
Potassium575 mg
Protein12 g
Cholesterol0 mg
Sugar3 g
Total Fat3 g
Saturated Fat0 g
Total Carbohydrates46 g
Dietary Fiber12 g