Roasted Chipotle Sweet Potato and Sorghum Salad

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1/2 cup uncooked sorghum

1 1/2 cups water

1/2 teaspoon kosher salt

1/2 cup chopped cilantro

3 scallions, minced

1 medium sweet potato

1 tablespoon olive oil

1/2 teaspoon chipotle powder

1/2 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon coriander

1/2 teaspoon sea salt

2 tablespoons oil

1 smashed garlic clove

Juice from 1 lime

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Heat a small pot over medium-low heat. Add the sorghum and let toast for a few minutes, shaking the pan as it toasts. The sorghum should have a slight nutty smell. Add the water and f salt. Bring to a boil, reduce to a simmer, cover, and let cook for about an hour. Start checking after 45 minutes. Sorghum should be tender but still chewy. Add more water as needed.
Heat oven to 425˚F. Give the sweet potato a good scrub and cut into ½” cubes. Place on a sheet tray, optionally covered with parchment. Toss with the olive oil, spices, and salt. Roast until the sweet potato is tender and starting to brown; 30 to 40 minutes.
While the sweet potatoes are cooking, combine the cooked sorghum with the chopped cilantro and minced scallions. Heat the olive oil in a small skillet over medium-low heat. Add the garlic and let cook until the garlic is golden. Remove from heat and let sit until ready to use.
Once the sweet potatoes are done, add to the bowl of sorghum. Remove and pitch the garlic from the oil, then drizzle the oil over the potatoes. Squeeze the juice from one lime on top and toss until everything is well combined.

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