How to Make Veggie Burrito Bowl Recipe

Asian Veggies, Chicken And Sorghum Grain Bowl

Alternatively, if you fancy something a bit different, you might also like my quinoa and roasted chickpea vegan burrito bowls!

Recipe Summary Asian Veggies, Chicken And Sorghum Grain Bowl

Get those chopsticks ready! Flavorful carrots, snap peas and shredded cabbage combine with succulent chicken and sorghum grain for a fresh twist on traditional Asian cuisine.

Ingredients | Veggie Burrito Bowl Recipe

1 cup pearled sorghum, uncooked

4 cups water

12 ounces cooked, sliced chicken breast

2 cups shredded cabbage

1 ½ cups sugar snap peas

1 cup carrot ribbons

1 cup daikon radish ribbons

2 tablespoons furikake (Japanese nori seasoning)

2 tablespoons vegetable oil

2 tablespoons toasted sesame oil

3 tablespoons rice vinegar

1 tablespoon reduced-sodium soy sauce

2 teaspoons sugar

½ teaspoon sesame seeds

¼ teaspoon crushed red pepper flakes

¼ teaspoon garlic powder

¼ teaspoon ground ginger

Directions

In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.

Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.

For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!

Info | Veggie Burrito Bowl Recipe

prep: 20 mins total: 20 mins Servings: 4 Yield: 4 servings

TAG : Asian Veggies, Chicken And Sorghum Grain Bowl

Trusted Brands: Recipes and Tips, The Sorghum Checkoff,