Roasted Sweet Potato Sorghum Salad

Ingredients

sorghum

3/4 cup

water

3 cups

sweet potatoescut into 1/4-inch cubes

3/4 lb

olive oil

1 1/2 tbsp

sea salt

3/8 tsp

ground chile powder

3/8 to 3/4 tsp

butter

Veganolive oil

3 tbsp3 tbsp

light vinegar

3 tsp

maple syrup

1 1/2 tsp

salt

to taste

arugula

3 3/4 to 3 handfuls

walnutscrushed or toasted

Vegantoasted sunflower seeds

3/8 cup3/8 cup

Method

1. 01Combine sorghum with 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until tender, about 1 hour. Can be made a day ahead.1 hr
2. 02Preheat oven to 425°F.
3. 03Toss sweet potatoes with olive oil, sea salt, and ground chile. Spread on a parchment-lined sheet and roast until tender and charring, 16 to 18 minutes.18 min
4. 04While potatoes roast, melt butter and whisk in vinegar, maple syrup, and salt to taste.
5. 05Combine arugula, sorghum, sweet potatoes, and walnuts. Drizzle with dressing, toss, and serve.

Fits

• Vegetarian
• Pescatarian
• Gluten-free