- 2 sweet potatoes, chopped
- 4 beets, peeled and chopped
- 4 carrots, peeled
- 2 tablespoons olive oil, divided
- 1 bunch Swiss chard, roughly chopped
- 1 tablespoon garlic powder
- 1 tablespoon apple cider vinegar
- 1 cup sorghum
- 4 cups water
- 1/4 cup hummus (your favorite flavor!)
- 1/4 cup goat cheese, crumbled
- salt and pepper, to taste
- Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Toss sweet potatoes and beets with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 15 minutes.
- Using a peeler, create long strands of carrots. Remove vegetables from oven, add carrots and toss. Bake for an additional 10-15 minutes until vegetables are fork tender. Remove from oven.
- In a large bowl, massage Swiss chard leaves with olive oil and apple cider vinegar. Add garlic powder, salt and pepper. Add Swiss chard on a large baking sheet. Roast for 10 minutes until Swiss chard is tender (not crispy).
- As vegetables are roasting, cook the sorghum. Add sorghum and water to a pot. Bring to a boil; cook 5 minutes. Turn heat down to low; cover and cook for about 45 minutes or until tender-firm. (for an extra boost of flavor, add a splash of vegetable stock with the water) Season with salt and pepper.
- Assemble your bowls, by adding sections of sweet potatoes, beets, carrots, Swiss chard, and sorghum. Add a dollop of hummus and sprinkle with goat cheese. Serve warm.