Sorghum Breakfast Bowl with Cinnamon Roasted Sweet Potatoes

Name: Sorghum Breakfast Bowl with Cinnamon Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: American,
Ingredients: 1 cup sorghum grain; 6 cups water; 1 1/2 tsps grated orange peel; 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt; 1 cup sliced baby carrots (1/2-inch rounds); 1 cup cut-up peeled sweet potato (1/2-inch chunks); 1 cup cut-up Fuji apple (1/2-inch chunks); 1 tsp McCormick Gourmet™ Organic Cinnamon, Ground Saigon; 1/2 tsp McCormick Gourmet™ Organic Ginger, Ground; 3 tbsps honey divided; 1 tbsp oil; 1/4 cup chopped dates; 2 cups goat's milk; 1/2 cup orange juice; 3 tbsp coarsely chopped pistachios

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 sp... Read More Read Less

15m

PREP TIME

1hr

COOK TIME

238

CALORIES

15

INGREDIENTS

Servings: 8

Ingredients

1 cup sorghum grain
6 cups water
1 1/2 teaspoons grated orange peel
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 cup sliced baby carrots, (1/2-inch rounds)
1 cup cut-up peeled sweet potato, (1/2-inch chunks)
1 cup cut-up Fuji apple, (1/2-inch chunks)
1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
3 tablespoons honey, divided
1 tablespoon oil
1/4 cup chopped dates
2 cups goat's milk Substitutions available
- cow's milk kefir
1/2 cup orange juice
3 tablespoon coarsely chopped pistachios

INSTRUCTIONS

1 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.
2 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.
3 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.
4 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.