Instructions

1. Cook sorghum according to package directions. While sorghum is cooking, preheat oven to 375 F.

2. Arrange rows of sliced red onions, sliced red bell pepper, sliced carrots, halved Brussels sprouts, and chickpeas on a baking sheet.

3. Make the vinaigrette by whisking together olive oil, lemon juice, ras el hanout, garlic, and salt (optional) in a small dish. Drizzle the vinaigrette evenly over the vegetables and chickpeas in the baking sheet. Place on the top rack of the oven and roast for about 45 minutes, until vegetables are tender and golden brown.

4. To make each large individual bowl (makes 4 bowls): In each bowl, arrange 1/2 cup cooked sorghum on one side, and 1/2 cup greens on the other side. On each bowl, arrange on top of the sorghum and greens the following: 1/4 of the onions, 1/4 of the bell pepper, 1/4 of the carrots, 1/4 of the Brussels sprouts, 1/4 of the chickpeas, and 3 black olives.

5. Note: You can meal prep this recipe by making 4 individual servings and place in airtight containers to use up within 5 days. You can also make this recipe into a family-style meal by following the instructions, but serving it in one large bowl rather than 4 individual bowls.

   Ras el hanout is a Moroccan spice blend available in specialty spice and gourmet stores and online shops. You can make it yourself by mixing: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 1 teaspoon paprika, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Store in an airtight container.