Dairy-Free Tunisian Breakfast Bowl with Sorghum and Roasted Vegetables

Ingredients

• 1 cup Sorghum
• 3 cups Water
• 1 medium Butternut squash
• 1 medium Red onion
• 1 large Bell pepper
• 3 tablespoons Olive oil
• 1 teaspoon Ras el hanout
• 1/4 cup Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 2-3 tablespoons Water (for tahini dressing)
• 2 tablespoons Fresh mint
• 1/4 cup Pomegranate seeds

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Rinse sorghum and cook in water until tender, about 45-50 minutes. Drain any excess water.
3. 3Cut butternut squash, red onion, and bell pepper into bite-sized pieces. Toss with olive oil and ras el hanout.
4. 4Roast the vegetables for 30-35 minutes, or until tender and slightly caramelized.
5. 5Prepare tahini dressing by whisking together tahini, lemon juice, garlic, and water until smooth.
6. 6Assemble the bowls by placing sorghum in the bottom, topping with roasted vegetables, drizzling with tahini dressing, and garnishing with fresh mint and pomegranate seeds.

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