African-Asian Fusion Sorghum Bowl

• vegan
• fusion-cuisine
• sorghum
• african-cuisine
• asian-flavors
• Nia

Introduction

This recipe is a vibrant celebration of fusion cuisine, blending the hearty warmth of African flavors with the delicate nuances of Asian ingredients. Today's dish, African-Asian Fusion Sorghum Bowl, is designed to be your new go-to, offering a delightful mix of textures and tastes that are both nourishing and satisfying.

Ingredients

• 1 cup sorghum, rinsed and drained
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, thinly sliced
• 1 cup cooked edamame beans
• 1 tablespoon coconut oil
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. In a medium pot, combine sorghum and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes, or until sorghum is tender and liquid is absorbed.
2. While the sorghum cooks, heat coconut oil in a skillet over medium heat. Add sweet potato cubes, and sauté until they begin to soften, about 10 minutes.
3. Add red bell pepper, curry powder, turmeric, and ground ginger to the skillet. Continue to sauté for another 5-7 minutes, or until vegetables are tender and spices are fragrant.
4. Stir in cooked edamame beans and season with salt and pepper. Cook for an additional 2 minutes to heat through.
5. Serve the spiced vegetable mixture over the cooked sorghum. Garnish with chopped cilantro and sesame seeds.

Enjoy this delightful fusion bowl as a standalone meal or pair it with a light, crisp salad for an added freshness. It's perfect for a cozy dinner or as a colorful addition to your meal prep lineup!

Nia