1 hour 20 min serves 1-2

Sorghum Taco Bowl

Sorghum is an ancient grain that's gluten-free. Makes a great base for a fresh and flavorful taco bowl too.

PREP: 10 min. ACTIVE: 30 min. PASSIVE: 40 min. DIFFICULTY Medium


Taco Meat

    • 1 lb. PRE ground beef
    • 2 tbsp. olive oil
    • 1 tsp. kosher salt
    • 1 tsp. cumin
    • 1 tsp. oregano
    • 1 tsp. black pepper
    • juice of 1 lemon
    • juice of 1 orange


    • 3 cups chicken stock
    • 1 cup sorghum
    • 1 tsp. salt
    • 1 tbsp. olive oil


  • 2 hearts romaine
  • 1 cup grape tomatoes
  • handful of cilantro (chopped)
  • 1/2 avocado
  • 2 tbsp. mayo
  • juice of 1 lemon



    1. In a medium pot, bring three cups of broth to a boil. Stir in sorghum, salt, olive oil, and bay leaf. Lower heat to a simmer.
    2. Cook for about 50-60 minutes, until water is evaporated and grain is tender. Stir well.

    Taco Meat

    1. Heat olive oil in a large skillet. Add in ground beef and ingredients used for seasoning. Stir, breaking the meat apart until brown and crumbly, about 8 minutes. Add in lemon and orange juice. Bring to a summer. Stir well and let juice reduce by half. Remove from stove and set aside while preparing the bowls.


    1. Set out two large bowls. Chop romaine hearts and add one to each both. Add in one cup of sorghum to each bowl, then one cup of beef. Add handful of cherry tomatoes and cilantro to each bowl.
    2. In a small bowl, mash the avocado. Mix in mayo and lemon juice. Drizzle sauce over both bowls.
    3. Enjoy!

    recommended: pre 92% lean ground beef

    To make this we used

    92% Lean Ground Beef


    Amount per 100g