Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl

Sorghum grains tossed with Sriracha salt, vinegar, avocado oil, and cumin then topped with avocado, quail eggs, Kumato® and buffalo mozzarella cheese for a one bowl lunch or dinner.

Step: 1

Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, about 1 hour.

Step: 2

Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.

Step: 3

Mix sorghum, Sriracha salt, and cumin together in a bowl. Drizzle 1 tablespoon avocado oil and vinegar over sorghum mixture and mix well; divide between 2 bowls.

Step: 4

Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.

Step: 5

Shred mozzarella cheese using your hands; divide between the 2 bowls of sorghum. Tear basil leaves and sprinkle over mozzarella cheese. Divide avocado, tomato, and radishes between the bowls.

Per Serving: 870 calories; protein 24.1g; carbohydrates 91.1g; fat 46.1g; cholesterol 234.4mg; sodium 742.1mg.