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This Sorghum Breakfast Bowl is a fiber-rich choice to start your day while also being incredibly filling. It’s base is made up of a unique grain that’s gluten-free and nutritionally diverse. Additionally, this breakfast bowl contains flavorful caramelized onions and peppers, truffle, pesto, and topped with a fried egg.
How To Make This Sorghum Breakfast Bowl Ahead of Time
Making this sorghum breakfast bowl ahead of time will start with the sorghum itself. In order to prepare this ahead of time, I like to have grains pre-made if you are able to freeze them properly. Sorghum takes around an hour to fully cook, therefore it’s unlikely for this to be made the day of.
Due to sorghum being a tougher, heartier grain, it is a quality grain to freeze. Due to this, it’s best to cook, cool, and freeze the grain into portioned containers to later reheat in a sauté pan for this recipe. I have found that freezing this grain helps to reduce cooking time at breakfast, when I am the most unlikely to cook.
While I suggest freezing items flat on a tray to freeze individually, sorghum will often have enough space between that when reheating, it breaks apart quickly. You may freeze this item all-in-one portioned for each individual meal.
If choosing to freeze the onions or peppers, you will want to dice each of them while freezing on a flat tray. Once the ingredients are individually frozen you can bring them together into a container and use as desired.
Lastly, you’ll want to make your pesto a few days prior to making this dish as it will save time with cooking and with clean-up!
Sorghum Breakfast Bowl
- 1 cup sorghum dried
- 3.5 cups water
- 1 tsp salt
- 2 tbsp extra virgin olive oil divided
- 1 yellow onion
- 1-2 garlic cloves
- 1 orange or red peppers
- 3-4 tbsp pesto
- 1/4-1 tsp truffle salt I have included my favorite brand in the post.
- 3 tsp coconut oil I have included my favorite brand in the post.
- 3 organic eggs
- microgreens as desired
- Rinse your sorghum well & allow to soak for a few hours. This is not necessar however I most prefer it.
- Once more, rinse and drain the sorghum and bring 3.5 cups of water with the sorghum to a boil. Reduce to a simmer.
- Cook the sorghum for 1 hour to 1 hour and a half. (I will typically cook it closer to an hour and a half for a softer product.) If it needs additional liquid, feel free to add a small amount until desired texture is achieved.
- With sorghum I will always taste the cooked product as it may take longer depending on the heat integrity of your stovetop. Sorghum IS a very “chewy” product that has a strong bite factor. Reserve.
- While your sorghum is cooking, chop your onions, and peppers into small-medium diced pieces.
- Remove sorghum from heat and drain any excess liquid.
- Add the onions and peppers to a hot pan.
- While the onions and peppers cook, smash & chop your garlic clove into a paste.
- Following the onions and peppers caramelizing, add in your sorghum to heat as well as your garlic, salt & pepper.
- In a separate hot pan with the coconut oil, fry 1 egg at a time for each dish.
- Next, add your pesto to your sorghum mixture and toss to combine in your hot pan. Plate your mixture into a shallow bowl & add in additional pistachio pesto, truffle salt or oil, as well as microgreens if desired.
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