Have you ever heard of sorghum? If not, not to worry. You are probably not alone. I had read about sorghum in some magazine several months ago and waited to get my hands on a bag when it went on sale. Well I finally snagged a bag, and I feel like this recipe really accentuates all of its wonderfully delicious qualities.
So what is it? It is a round grass reminiscent in shape of Israeli couscous, the fat couscous you may have come across (Moroccan couscous is itty bitty), but it has a little black dot on each kernel, hence the eyeball comparison. It is native to Africa and has the most delightful chewy texture and subtle sweetness. Maybe you have heard of sorghum molasses? It is also high in fiber and iron, making it even more worth incorporating into your diet. Sorghum does take a little while to cook- about 50 minutes in fact- so if you are short on time, you can substitute another grain of your choice as the base or even use Israeli couscous.
The slight sweetness of the sorghum pairs beautifully with the earthy chard and delicata squash and the slightly sweet but nutty tahini tofu. This bowl provides a rainbow of colors and textures, so it is super satisfying. The ingredients can be doubled or even tripled because it makes delicious leftovers. 
Find the recipe for the tahini glaze for the tofu here.
Squash and Tahini Tofu Bowl
- Total Time: 95 minutes
- Yield: Serves 3-4 1x
- Diet: Vegetarian, Vegan
Description
Hearty and healthy, this autumn bowl features roasted delicata squash, savory tahini tofu, and wilted Swiss chard. A simple, satisfying weeknight meal.
Ingredients
- 1 cups (237 ml) sorghum
- 2.5 cups (592 ml) water
- 1 delicata squash
- 3 tablespoons (44 ml) olive oil
- 1 recipe Tahini Tofu
- 1 bunch Swiss chard
- 2 cloves garlic
- 2 tsp red wine vinegar
- salt
- pepper
- 2-3 tbsp tahini
Instructions
- Cook sorghum: Combine sorghum and water in a pot. Bring to a boil over high heat. Reduce heat to low, cover, and cook for 50 minutes. Remove from heat, cover, and let rest for 10 minutes. Remove the lid, stir, drain excess water, and sprinkle with salt.
- Roast squash: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Toss squash with 2 teaspoons olive oil and salt. Roast in a single layer for 25 minutes, or until tender and beginning to brown.
- Prepare Swiss chard: Wash and dry chard. Remove stems and finely chop. Roll leaves into a cylinder and cut into 1/2-inch ribbons. Heat 1 tablespoon olive oil over medium-high heat. Add chopped stems and cook for 5 minutes. Add garlic and cook for 30 seconds. Add sliced leaves, salt, and stir. Cook for 6-8 minutes, until wilted and tender, tossing occasionally. Add red wine vinegar, stir, and remove from heat. Season with salt and pepper.
- Assemble the bowls: Use a few scoops of sorghum as a base. Top with roasted squash, sauteed chard, tahini tofu, and a drizzle of tahini.
Notes
- For a richer flavor, roast the delicata squash with a sprinkle of maple syrup or brown sugar.
- If you don’t have Swiss chard, substitute with kale or spinach; adjust cooking time as needed.
- Leftover cooked sorghum can be stored in the refrigerator for up to 4 days; reheat gently before using.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 10
- Protein: 20
Frequently Asked Questions
What is sorghum and how does it compare to quinoa?
Sorghum is a whole grain with a mild, slightly nutty flavor and a chewier texture than quinoa. It takes longer to cook but is nutritionally similar.
Can I substitute sorghum with another grain?
Farro, wheat berries, or brown rice all work as substitutes. Adjust the cooking time according to the grain you choose.
What is delicata squash and can I substitute it?
Delicata is a small, oblong winter squash with an edible skin and a sweet, creamy flesh. Butternut squash or acorn squash work as substitutes; peel them before roasting.
How do I make the tahini tofu?
Press firm tofu to remove excess water, cube it, toss with tahini, soy sauce, and a little garlic, then roast at 400°F (204°C) until golden and firm.
Can I use kale instead of Swiss chard?
Yes. Kale holds its structure well and has a similar earthy flavor. Massage it briefly or sauté it for a few minutes before adding to the bowl.
