1 cup sorghum
1 medium sweet potato
1/2 medium onion
1/2 teaspoon garlic powder
1/4 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon oregano
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/2 tablespoon olive oil
1/4 cup cilantro, minced
1/2 teaspoon olive oil
Juice from 1 lime
2 teaspoons honey

1. Rinse the sorghum and place in a pot with at least three cups of water. Bring to a boil, reduce to a simmer, cover, and let cook for 50-60 minutes or until tender. Drain and place in a larger bowl.
2. Preheat oven to 400Ëš. Peel and cut sweet potato into 1/4" cubes and dice onion. Combine sweet potato and onion on a baking tray and toss with 1/2 tablespoon olive oil and spices. Roast until sweet potato is tender, 25-30 minutes.
3. When sweet potato is done, add to bowl with sorghum along with cilantro. Whisk together olive oil, lime juice, and honey. Pour over the salad and toss everything together. Taste and add more salt if desired.