Sorghum Buddha Bowl

By Buckwheat Queen

4.0 / 5

20min

1h 05min

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2 cups water
½ cup whole grain sorghum
1 cup Brussels sprouts trimmed and halved
1 cup cubed butternut squash
1 jalapeno halved lengthwise and seeded
2 tablespoons sesame seeds
2 tablespoons olive oil divided
1 head radicchio cut into eighths
1 leek trimmed and chopped
2 tablespoons sesame oil
1 tablespoon brown miso
1 tablespoon white rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1 cup cooked black beans