Sorghum Pesto Bowl with Heirloom Tomatoes
Recipe type: Entree
Serves: 4
  • 1 cup whole grain sorghum, rinsed
  • 4 cups water
  • 2 large zucchini, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 can no-added-salt white or cannellini beans, rinsed and drained
  • ¼ cup pesto
  • 2 medium heirloom tomatoes, diced
  • ¼ teaspoon salt
  • Black pepper to taste
  1. Heat oven to 400 degrees F.
  2. In a small saucepan bring 4 cups of water to a boil. Add sorghum, cover, and return to a full boil. Reduce heat to medium and cook, covered, for 30 minutes. Check sorghum for doneness, it should be soft with a pleasant bite. Continue cooking for 5-10 minute intervals as needed. Drain excess water.
  3. While the sorghum is cooking, prepare the zucchini. Add zucchini cubes and olive oil to a large bowl and toss until zucchini is coated. Spread zucchini into one layer on a baking sheet. Bake at 400 degrees F for 20-25 minutes, tossing once or twice, until zucchini is tender.
  4. Add cooked sorghum to a large serving bowl. Add pesto and mix until combined. Add in zucchini, white beans, tomatoes, salt, and black pepper. Toss to combine.
  5. Serve warm or at room temperature.
Recipe by Alissa Rumsey Nutrition | New York Registered Dietitian Nutritionist | Virtual Intuitive Eating Coaching at