A beautiful, hearty grain bowl using a multi-grain mix of sorghum, millet, teff then paired with roasted carrots tossed with a pepita-kale pesto.
by Erin Alderson
Tips & Tricks: For the pepita recipe, I substituted kale that I blanched for about 60 seconds. This helped create a smoother, bright green sauce. However, the spinach in the original recipe would work just as well. Also, I only used part of the recipe so you could halve the recipe but leftovers are always a plus!
You could make this sauce ahead of time and assemble when ready to eat.
Nutrition: see the information.
Link: The pepita pesto recipe is barely adapted from a recipe from Sarah Waldman's Feeding a Family.