Fall Fonio Salad

Step 1

In a pot at medium heat, boil the water and sorghum stalks together with the better-than-bouillon paste

Step 2

As the water is coming to a boil, add in the baking soda and let the water come to a proper boil for about 2-3 minutes

Step 3

Once the water has boiled, mix in the fonio and cover the pot. Reduce the heat to low and cook for five minutes

Step 4

After the five minutes have passed, turn the stove off but leave the fonio covered and set aside.

Step 5

Prep your vegetables: chop your squash, cut your brussels sprouts in half and poke holes into your cherry tomatoes

Step 6

For your air fryer, set the temperature to 375°F. Spray with some oil and cook the squash for 10 minutes, then add in your Brussels sprouts and cook for another five minutes, then lastly, add in your tomatoes and jalapeno. Everything should be cooked in 20 minutes

Step 7

Assemble your salad: add the fonio, roasted veggies, dried cranberries, pumpkin seeds, salt and pepper to taste.

Step 8

Mix your dressing with vegan yogurt, vinegar, sriracha, maple syrup, salt and pepper to taste. Adjust components for your own taste

Step 9

Add in your dressing and mix everything well.

Step 10

Serve with your choice of protein.