Maca Caramel Butternut and Sorghum Pilaf

Phyto Pro Maca Caramel Butternut and Sorghum Pilaf

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


Tahini dressing:

  • 1 tbsp sesame seed paste or tahini
  • Juice from ¼ lemon
  • 1 tsp maple syrup
  • ½ tsp sea salt
  • 6-8 tbsp water


  1. Pre-heat oven to 180ºC.
  2. Soak the sorghum in 1 cup warm water for 30min- 1 hour.
  3. Peel and cut the butternut and onion into rough chunks.
  4. In a bowl, mix together the coconut sugar, maca powder, melted coconut oil, thyme and salt to create a marinade.
  5. 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.
  6. 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.
  7. Toast the almonds in a shallow pan over a medium heat until just brown.
  8. To make your tahini dressing, add all the ingredients into a bowl or shaker and stir/shake until well mixed.
  9. Gently mix together the butternut, sorghum, fresh tomatoes and 2/3 of the toasted almonds together.

Serving Suggestion:

  • 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!
Scroll to Top