Description
This Sorghum, Sweet Potato and White Bean Salad is tossed in a flavorful kale pesto and it’s so delicious and filling!
Ingredients
Scale
- 1 cup dried Sorghum
- 1–15 ounce can of white beans, rinsed and drained
- 1 large sweet potato, peeled and cut into cubes
- 1 handful dried cranberries
- 1 handful toasted walnuts
- 3–4 ounces goat cheese, crumbled
- olive oil
- salt
- pepper
- lemon slices for squeezing over, if desired
Kale Pesto:
- 1 bunch of kale, stems removed
- Juice of 1/2 a lemon
- 1 large clove garlic, roughly chopped
- 1/4 cup toasted walnuts
- 1 1/2 tablespoons nutritional yeast, or 2 tablespoons grated Parmesan cheese
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook sorghum according to package directions. Let cool for a few minutes when finished cooking.
- Pre-heat the oven to 400 degrees F. Place the peeled and cubed sweet potatoes on a large backing sheet and drizzle with a little bit of oil and season with salt and pepper. Toss to coat and place into the oven and bake for about 20-25 minutes, or until fork tender.
- Make the kale pesto by adding all of the ingredients to a food processor and processing for about 30 seconds, or until everything is mixed together and a pesto spread is formed.
- Add the sorghum, white beans, sweet potatoes, walnuts, dried cranberries, goat cheese, and kale pesto to a large bowl and mix until everything is combined. Season with salt to taste.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Entree, Salad, Gluten Free
- Method: Stovetop, Oven
- Cuisine: American