Ingredients

• 1/2 cup Sorghum Grain
• 1 1/2 cups Water
• 2 cups Kale chopped
• 1/2 cup Bell Peppers sliced
• 1 cup Cherry Tomatoes sliced
• 2 cups Sweet and Spicy Crispy Chickpeas see link in Notes
• 1/3 cup Tahini
• 3 Tbsp Fresh Lemon Juice
• 1 Tbsp Maple Syrup
• Pinch Salt
• Water as needed
• Parsley and Sesame Seeds optional, as a garnish

Instructions

1. Rinse 1/2 cup sorghum. Place in a pot with 1 1/2 cups water. Bring to a boil, cover, reduce heat and simmer for 50-60 minutes or until tender. Drain excess water and set aside.
2. Divide cooked sorghum between two large bowls and top with kale, bell peppers, cherry tomatoes and crispy chickpeas.
3. Combine tahini, lemon juice, maple syrup and salt. Whisk in water (about 1/4 cup) until you reach desired consistency. Drizzle liberally over grain bowl. Top with parsley and sesame seeds. Enjoy!