• First, prepare sorghum: Soak the sorghum overnight for at least 5 hours.
  1 cup whole white sorghum
• Rinse it and drain the water. Place the sorghum grain and water inside the inner pot.
  2½ cup water
• Close the lid, and set the valve to sealing position.
• Select the manual/pressure cook button and set the time for 35 minutes.
• Later, let the pressure release naturally. After that, open the lid and fluff sorghum with a fork.

Prepare the avocado dressing

• In a blender, add all the ingredients for the dressing and blend until smooth.
  1 ripe avocado, pinch black pepper, 1 tablespoon nutritional yeast, 3 tablespoon lemon juice, 4 tablespoon water, 2 tablespoon olive oil, ½ teaspoon salt
• Taste it and add more salt or lemon juice, if needed. Set it aside.

Sauteing

• Now, Place a medium saucepan over high heat, add olive oil, and once it's hot, diced bell pepper, cherry tomatoes, black pepper, salt, and minced garlic.
  1 teaspoon olive oil, 2 green bell peppers, 1 cup cherry tomatoes, ½ teaspoon black pepper powder, ½ teaspoon minced garlic dried, ¼ teaspoon Himalayan/ pink salt
• Stir it occasionally and cook until the vegetables are slightly cooked. (it took me about 3 - 4 minutes)
• You want to keep the crunchy texture, so don't overcook it.

  (check above for step-by-step pictures)
• Once it's done, let it cool for a couple of minutes.
• Place the cooked room temperature sorghum in the large bowl. Add roasted cherry tomatoes and bell pepper mixture.
• Pour the prepared avocado dressing and mix everything together.
• Garnish it with chopped basil leaves.
  3-4 basil leaves chopped
• Serve immediately or store it in a covered container and refrigerate for up to two days.