For the Cashew Sauce:
1 cup raw, unsalted cashews
2 1/2 cups water, plus more as needed
1/4 cup lime juice
1/4 teaspoon salt
1/2 teaspoon sriracha, or to taste
For the Sorghum:
4 cups bone broth
1/2 teaspoon salt, or to taste
1 cup sorghum, rinsed and drained
For the Vegetables:
Olive oil (for the baking sheet)
1 large sweet potato, scrubbed and diced into 1-inch pieces
1/4 head of cauliflower, broken into florets
3 medium parsnips, peeled and diced into 1-inch pieces
3 medium carrots, peeled and sliced into oblique cuts
12 Brussels sprouts, halved
1 cup canned chickpeas, rinsed and drained
3 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon balsamic vinegar
1 tablespoon lime juice
For the Fish:
4 wild Alaska pollock fillets (6 ounces each)
2 tablespoons lime juice
1 1/2 teaspoons smoked paprika
1. In a bowl, combine cashews with 2 cups of water. Soak at room temperature for at least 2 hours. Drain and transfer to a blender or food processor. Add the remaining 1/2 cup water, lime juice, salt, and sriracha and purée on high speed until smooth and creamy, scraping down the sides of the blender jar as needed. Taste and add more salt, if you like. If the sauce is very thick, thin it with additional water.
2. In a large saucepan, bring bone broth to a boil. Add salt to taste. Add sorghum and adjust heat to a simmer. Cover with a lid and simmer for 55 to 60 minutes, or until tender and slightly chewy. Drain the excess liquid in a strainer. (Cooked sorghum can be stored in the refrigerator for up to one week and reheated in the microwave.)
3. Preheat the oven to 450°F. Lightly oil a rimmed baking sheet. Spread vegetables on baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Rub the oil into vegetables to coat them. Roast for 20 to 25 minutes, or until tender and lightly caramelized. Sprinkle with vinegar and lime and toss vegetables together. Taste and add more salt and pepper, if you like.
4. Meanwhile, line a second rimmed baking sheet with parchment. Place the Alaska pollock fillets on the baking sheet and sprinkle with lime juice. Drizzle tops with the remaining 1 tablespoon of oil, and sprinkle them with salt and pepper. Bake for 8 to 10 minutes, or until fish is opaque and flakes easily with a fork. Let rest for 5 minutes (the temperature will rise a few degrees while fish rests). Spoon pan juices over the fillets and sprinkle with smoked paprika.
5. To assemble the bowls, place a spoonful of cooked sorghum in each bowl. Arrange a generous spoonful of vegetables, 1/4 cup chickpeas, and a piece of fish on top. Serve with the cashew sauce.
Recommended wine pairing: Columbia Crest H3 Merlot
Recommended beer pairing: Kona Big Wave Golden Ale