Sorghum veggie Poke bowl By Chef Rochelle Coetzee
This recipe features my absolute favourite plant based beetroot lentil bites from Lilah’s Kitchen. As a chef, I don’t get time to make nutritious meals for myself all the time, so this is definitely one of my go to recipes for optimal nutrition and deliciousness.
Ingredients:
- Lilah’s Kitchen beetroot bites*
- Half cup sorghum
- Half cup pearl barley
- Red/yellow pepper
- Handful of cherry tomatoes
- 2 large brinjal
- Feta cheese (optional)
- Dressing
- Half cup Peanut butter
- 2 tsp soy sauce
- 1 tbsp Honey
- Half cup extra virgin olive oil
Method:
Wash the sorghum and add to a large pot with 3 cups water. Cover, bring to the boil then simmer for 15 mins.
Wash the pearl barley and add to the pot of simmer sorghum. Cook for a further 30 mins until the sorghum and pearl barley are tender but not overcooked. Drain and cool.
Cut brinjal into large 2 inch chunks, add to a bowl and coat with oil. Roast on the hottest oven setting for 30 min until or until nicely browned on the outside.
Cook beetroot bites (fry/over/airfryer). Our beetroot bits can be pan fried (defrost first), oven baked (from frozen) at 180 degrees for 20 mins or popped in an air fryer at 180 degrees for 8 mins.
You can add whatever combination of fresh seasonal fruit/veg you like but we love red/yellow pepper with ripe cherry tomatoes. We often add avocado, fresh mango or dried cranberries for something different. Dice them finely and add to some danish feta (optional)
You can use whatever dressing you love but we like a half cup of peanut butter blitzed together with 2 tsp soy sauce, 2 tbsp honey and half a cup of extra virgin olive oil.
You can assemble the ingredients to make a beautiful poke style bowl or throw it all together in a big dish and eat - tastes delicious either way!