Ancient grains and ancient herbs come together to create this wholesome, nutrient-dense and warming meal. The flavours of this maca caramel butternut and sorghum pilaf will leave you asking for more!
Prep. Time: 60 minutes
Cook Time: 60 minutes
No. of Servings: 2
- 1 medium butternut
- 1 red onion
- 1 tbsp thyme
- 1 tbsp coconut oil
- 1 tbsp Plant Food Organic Coconut Sugar
- 1 tbsp Plant Food Yellow Maca Root Powder
- ½ cup Plant Food Whole Grain Sorghum
- 1 tsp sea salt
- 4 cups water
- ¼ cup Plant Food Raw Almonds
- ½ cup fresh cherry tomatoes
- Micro herbs
- 1 tbsp sesame seed paste or tahini
- Juice from ¼ lemon
- 1 tsp maple syrup
- ½ tsp sea salt
- 6-8 tbsp water
- Pre-heat oven to 180ºC.
- Soak the sorghum in 1 cup warm water for 30min- 1 hour.
- Peel and cut the butternut and onion into rough chunks.
- In a bowl, mix together the coconut sugar, maca powder, melted coconut oil, thyme and salt to create a marinade.
- Coat the butternut and onion evenly in the oil marinade and then spread out on a tray. Bake for 35-45min in your preheated oven.
- While the butternut is baking, cook the sorghum in the remaining water with 1 tsp salt over a medium high heat for 40min. Stir every 10-12min and add more water if necessary.
- Toast the almonds in a shallow pan over a medium heat until just brown.
- To make your tahini dressing, add all the ingredients into a bowl or shaker and stir/shake until well mixed.
- Gently mix together the butternut, sorghum, fresh tomatoes and 2/3 of the toasted almonds together.
- To serve, dish up the sorghum pilaf onto your serving plate, sprinkle over the remaining toasted almonds, drizzle over the tahini dressing and dig in!