Roasted Sweet Potato Sorghum Salad
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 2 large servings 1x
Ingredients
Scale
Sorghum
½ cup Bob’s Red Mill Sorghum
Sweet Potatoes
1/2 pound sweet potatoes
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon to ¾ teaspoon ground chile (see note)
Dressing
2 tablespoons butter
2 teaspoons light vinegar
1 teaspoon maple syrup
Salt, to taste
Salad
2-3 handfuls arugula
¼ cup crushed/toasted walnuts
Instructions
- Combine the sorghum with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook until the sorghum is tender, about an hour. You can do this a day ahead of time.
- Preheat oven to 425˚F. Cut the sweet potato into ¼” cubes. Place on a sheet tray covered with parchment paper and add 1 tablespoon olive oil, ¼ teaspoon salt, and your preferred amount of ground chile. Roast until the potatoes are tender and charring, about 16 to 18 minutes.
- While the sweet potatoes are roasting, melt the butter and add the vinegar, maple syrup, and salt. Taste and adjust the flavorings to your liking.
- Once everything is done and slightly cool, combine the arugula, sorghum, sweet potatoes, and walnuts. Drizzle the dressing, toss, and serve.
Notes
Ground chile powder: I switch up what I use depending on what I’m in the mood for. If I want something non-spicy, I’ll use a sweet Calabrian or sweet paprika. If I want something smoky, I might use chipotle or smoked paprika. Or if I want something hot, I’ll use New Mexico chile powder or Calabrian hot chile powder.
Find it online: https://naturallyella.com/roasted-sweet-potato-sorghum-salad/