Roasted Veggies & Sorghum Bowl with Creamy Balsamic Dressing

Roasted Veggies & Sorghum Bowl with Creamy Balsamic Dressing

This Roasted Veggies & Sorghum Bowl is a deeply nourishing plant-based meal built around whole ingredients and bold flavour.


Nutty sorghum forms the hearty base, topped with caramelised roasted vegetables and finished with a rich, creamy balsamic dressing made with tahini and Dijon mustard.


The combination of roasted sweetness, earthy grains, and tangy dressing creates a perfectly balanced bowl that is both comforting and vibrant.


It’s ideal for a wholesome lunch, meal prep, or a nourishing dinner when you want something simple yet satisfying.

Roasted Veggies & Sorghum Bowl with Creamy Balsamic Dressing

A nourishing grain bowl with roasted vegetables, nutty sorghum, and a creamy balsamic tahini dressing.

Author
Healthythandi
Prep Time
15 minutes
Cook Time
50 minutes
Servings
2-3
Cuisine
Plant-Based / Whole Food

Ingredients

  • 2 medium beetroots, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 cup Brussels sprouts, halved
  • 1 tbsp olive oil or vegetable broth for oil-free cooking
  • 1 tsp veggie seasoning or a mix of garlic powder, onion powder, paprika, and salt
  • 1 cup sorghum
  • 3 cups water
  • Pinch salt
  • ¼ cup balsamic vinegar
  • 2 tbsp tahini
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup (optional)
  • 1 small garlic clove, minced
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2–3 tbsp water to thin as needed

Directions

  1. Preheat the oven to 200°C (400°F).
  2. Spread the chopped beetroots, carrots, and Brussels sprouts on a baking tray.
  3. Drizzle with olive oil and sprinkle with the veggie seasoning. Toss gently until the vegetables are evenly coated.
  4. Roast for 25–30 minutes, turning halfway through cooking, until tender and caramelised.
  5. Rinse the sorghum under running water.
  6. Bring 3 cups of water to a boil in a pot.
  7. Add the sorghum and a pinch of salt, then reduce the heat to a gentle simmer.
  8. Cook for 45–50 minutes or until the sorghum is tender. Drain any excess water if needed.
  9. In a bowl whisk together balsamic vinegar, tahini, Dijon mustard, maple syrup if using, minced garlic, salt, and black pepper.
  10. Add water gradually until the dressing becomes smooth and pourable.
  11. Spoon the cooked sorghum into serving bowls.
  12. Top with the roasted vegetables.
  13. Drizzle generously with the creamy balsamic dressing.
  14. Serve warm or at room temperature.
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