Add the sorghum to a large stock pot, then cover it with at least and inch of water. Set the pot on the stove over high heat. Once the water comes to a bowl, reduce the heat to a simmer. Simmer for 50 to 60 minutes or until the sorghum is just tender but retains some toothiness. Drain and rinse the sorghum and set it aside.

While the sorghum is cooking, preheat your oven to 400 degrees. Wash the beets, then wrap them up in foil and place them on a baking sheet. Roast the beets at 400 degrees until very tender, about 30-45 minutes (depending on their size). Remove them from the oven and set them aside to cool.

As the beets roast, make the dressing. Add olive oil to a pan set over medium-low heat. Once the oil and pan heat up, add the leeks and the smashed garlic clove. Allow the leeks to cook, stirring occasionally, until they begin to turn golden and caramelize. Add the caramelized leeks and garlic clove to a blender along with the yogurt, lemon zest and juice, nutritional yeast, and maple syrup. Blend until smooth then taste and add salt or pepper as needed.

Before you assemble your bowl, remove the skin from the beets and slice them into rounds. For each bowl, add a heaping serving of the cooked sorghum, some of the roasted beets, a half of an avocado, and a large handful of baby arugula. Drizzle the dressing on top.