Ingredients
- 1/2 cup uncooked sorghum
- 2 cups Pacific Foods® Organic Unsalted Chicken Bone Broth
- 1 cup spinach
- 1/2 cup rinsed drained canned chickpeas (garbanzo beans)
- 1/2 cup sliced cherry tomatoes
- 1/2 cucumber, diced
- 2 tablespoons diced red onion
- 3 tablespoons crumbled feta cheese
- 1/2 sliced avocado
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
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Instructions
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Step 1
Add the broth to a medium pot and bring to a boil. Stir in the sorghum, cover, and reduce heat to a simmer. Cook for 45 to 50 minutes, or until sorghum is softened and cooked. Drain off excess broth, if necessary. Remove from heat and set aside.
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Step 2
Create bone broth bowl: Add spinach, cooked sorghum, garbanzo beans, cherry tomatoes, cucumber, red onion, feta cheese, and avocado to a large bowl. Drizzle with olive oil and balsamic vinegar and devour! Garnish with microgreens, if desired.
