Ayurveda · Yoga · Seasonal Living
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Sorghum Nourish Bowl with Bone Broth, Chickpeas & Greens
Serves:
4
Prep Time:
10
Cook Time:
60 minutes
Ingredients
1 cup dry sorghum, soaked 6–8 hours if possible
3 cups chicken bone broth
1 cup cooked chickpeas (added when reheating or final simmer)
1 cup diced carrots
1 cup diced fennel bulb
1 cup cauliflower florets
1 small red onion, sliced
2 cups chopped chard (added at end)
2 tablespoons ghee
1 teaspoon CCF (cumin, coriander, fennel)
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
Pink Himalayan salt to taste
Juice of ½ lemon
2 tablespoons nutritional yeast (optional)
Instructions
Rinse soaked sorghum.
In a heavy pot, warm ghee over medium heat.
Add CCF and bloom until fragrant.
Stir in ginger, turmeric, and black pepper.
Add onion, fennel, carrots, and cauliflower. Sauté 5–7 minutes.
Add sorghum and bone broth. Bring to boil.
Reduce to low, cover, and simmer 45–60 minutes until sorghum is tender.
Stir in chickpeas during final 10 minutes (or when reheating leftovers).
Add chopped chard during final 5 minutes.
Finish with lemon juice and nutritional yeast.
Serve as a thick nourish bowl with minimal broth.
Doshas Pacifies
Kapha, Vata
Best in:
Late-Winter, Early-Spring
Gunas:
Dry, Light, Warm, Rough
Recipe Analysis from an Ayurvedic & Western perspective
This Late Winter Sorghum Nourish Bowl bridges winter heaviness and early spring awakening. Sorghum offers a gently drying, Kapha-balancing grain that supports lighter digestion during seasonal transition. Chickpeas add plant-based protein and grounding stability while remaining relatively light and drying — ideal as we begin reducing winter heaviness. Carrots, fennel, cauliflower, and onions bring subtle sweetness and digestive warmth, while CCF, ginger, turmeric, and black pepper kindle agni and reduce stagnation. A splash of lemon at the end brightens the bowl and gently stimulates liver function.
Cooked in mineral-rich chicken bone broth and finished with chard and ghee, this dish becomes deeply grounding and tissue-supportive. It provides fiber for elimination, protein for stability, antioxidant and anti-inflammatory spice support, and mineral nourishment — making it ideal for late winter when we want to move stagnation without depleting ojas.
Related Articles:
Why Daylight Savings Time is Hard on the Body: An Ayurvedic Guide to the Spring Transition – Learn how to recalibrate your internal clock (Dinacharya) and use light proteins like the ones in this bowl to ease the shift.
Spring Awakening: Ayurvedic Lifestyle Shifts for the Season – This post provides the full context for why we shift to lighter, "living" foods like sprouts to shake off Kapha heaviness.
The Tastes of Spring: Shifting Your Diet for Seasonal Balance – A deeper dive into the bitter and astringent tastes found in mung sprouts that help "scrape" winter stagnation.
Related Foods:
Mung Sprouts: Excellent for detoxifying the liver and gallbladder during spring.
Ginger: The "universal medicine" for rekindling digestive fire.