Greek Sorghum Bowl with Artichokes and Olives
Prep 20m Cook 45m Additional - Ready In 1h 5m
Servings 4 servings Calories 507.9

Savor the exotic flavors of the Mediterranean in an easy-to-prepare bowl. Be inspired by authentic Greek foods, like artichokes, Kalamata olives, cucumbers and feta cheese–and taste how sorghum grain enhances the goodness in every bite.

Recipe Ingredients

  • 1 cup whole grain sorghum, uncooked
  • 4 cups water
  • 1 cup marinated artichoke hearts, quartered
  • 1 cup pitted Kalamata olives, halved
  • 1 cup cucumbers, halved and sliced
  • 1 cup cherry or grape tomatoes, halved
  • ½ cup crumbled feta cheese
  • ½ cup red onion, thinly sliced
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
  2. 2 Combine all salad ingredients, including cooked sorghum, in a large bowl.
  3. 3 Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.

Nutrition Facts

  • Calories 507.9
  • Carbohydrate 52 g
  • Cholesterol 16.7 mg
  • Fat 30 g
  • Fiber 2.8 g
  • Protein 9.2 g
  • Saturated Fat 5.9 g
  • Sodium 1186.2 mg
  • Sugar 3.4 g

Chef's Notes

For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!


  1. Quite simple to put together. I added some oregano to this recipe because we thought it needed something. I also added some Greek peperoncini (the pickled kind) and that made things tasty. As written in the notes I used some cooked sorghum I had in the freezer to speed things up. If you soak the - Read more ...