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Power Bowl Sorghum Salad Recipe

Power Bowl Sorghum Salad Recipe


1. Ingredients
2. Cooked sorghum
3. Cherry tomatoes
4. Mushrooms
5. Rocket
6. Thyme
7. Egg
8. Olive oil
9. Red onion
10. Mini corn
11. Sugar snap peas


  • Cook sorghum according to package direction. • Preheat oven to 160 C. Wash cherry tomatoes. • Place on a baking tray lined with parchment paper, drizzle with olive oil and sprinkle with thyme.
  • Cook in oven for about 10 minutes. Preheat a pan over medium -high heat, cook mushrooms and onion with thyme until golden.
  • Heat a saucepan filled with water and bring to boil. Boil egg [ 2nd option: crack egg into small bowl and gently slip into water. Turn off heat, cover pan, set timer for 3 minutes. When the 3 minutes are over, remove egg with slotted spoon].
  • Finally add all ingredients into a bowl to assemble your power bowl.
  • Add dressing of choice on top. Enjoy

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