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Whole Grain Burrito Bowls

Sorghum is sold in the grain section and bulk bins of some specialty food stores and organic markets. You can also buy in online at Bob's Red Mill. Alternatively, other whole grains such as brown rice or barley may be substituted. The cooking time and ratio of grain to water will vary
Course Dinner
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings
Author katiemorford


  • 1 cup sorghum
  • 3 cups water
  • 1/4 cup chopped fresh cilantro
  • 2 scallions, thinly sliced (white and light green parts)
  • 2 tablespoons fresh lime juice (about 1 juicy lime)
  • 1 tablespoon butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 cups cooked, warmed black beans (one 16-ounce can)
  • 2 cups chopped cooked vegetables such as zucchini, peppers, corn, or broccoli (warm)
  • 1 large ripe avocado, sliced
  • Garnishes: Favorite salsa, crumbled Cotija cheese or grated Monterey Jack or Cheddar cheese, sour cream


  1. Put the sorghum and water in a medium pot and bring to a boil over high heat. Drop the heat until the water simmers, cover with a lid and simmer until the sorghum is tender with no starchy bite, about 1 hour. If the water dries out while cooking, add another quarter cup and continue cooking until done.
  2. When the sorgum is cooked, drain off any water and return sorghum to the pot. Add the cilantro, scallions, lime juice, butter, cumin, and salt. Stir well.
  3. Divide the sorghum into four bowls. Top with warm black beans, warm vegetables, and sliced avocado. Garnish generously and as desired with salsa, cheese, and sour cream.
  4. Serve immediately.