Green Lovers Packed Buddha Bowl

INGREDIENTS – Pilaf:

• 1 cup sorghum
• 4 cups water
• 2 Tbsps olive oil
• ½ yellow onion (diced)
• ½ cup frozen fire-roasted corn kernels (thawed)
• ½ cup minced fresh parsley
• ¼ cup minced fresh chives
• 1/8 tsp cayenne pepper
• ½ tsp sea salt
• ¼ tsp ground black pepper
• 1 Tbsp lemon juice
• 1 scoop Amazing Grass Organic Wheat Grass

INGREDIENTS – Sauce:

• 3 Tbsps tahini
• 1 Tsp miso paste
• 1 Tbsp apple cider vinegar
• 2 Tbsps wate

INGREDIENTS – Bowl:

• 6 cups mixed baby greens
• 1 ½ cups cooked cannellini beans
• 1 cup hummus
• 1-2 radishes (sliced thin)
• 1 Tbsp toasted black sesame seeds
• Sprouts, for garnish

INSTRUCTIONS – Pilaf first:

1. Combine sorghum and 4 cups of water in a medium pot, and bring to a boil.
2. Reduce heat to medium low and simmer until the sorghum is tender, about 1 hour.
3. Once fully cooked, remove from heat and drain away any excess water.
4. Warm olive oil in a large pot over medium heat.
5. Add onions and sauté for 6-7 minutes, stirring occasionally.
6. Add the cooked sorghum, corn, parsley and chives, and cook for a minute, stirring constantly.
7. Transfer the mixture to a bowl and add cayenne, salt, pepper, lemon juice and one scoop of Amazing Grass.
8. Toss to combine.

INSTRUCTIONS – Sauce next:

1. In a small bowl combine the tahini, miso paste, apple cider vinegar and 2 Tbsps water.
2. Stir into a smooth sauce, adding additional water if needed.

INSTRUCTIONS – Bowl last:

1. Pack 1 ½ cups of baby greens onto one side and fill with the sorghum pilaf, a mound of beans and ¼ cup of hummus.
2. Drizzle with 1-2 Tbsps of sauce and garnish with radish slices, sesame seeds and sprouts.