Cook the sorghum: Rinse the sorghum under cold water. In a pot, combine sorghum with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25 minutes or until tender. Drain any excess water.

Prepare the black beans: In a skillet, heat 1 tbsp olive oil over medium heat. Add the black beans, cumin, chili powder, salt, and pepper. Stir and cook for 5 minutes until heated through.

Make the dressing: In a small bowl, whisk together lime juice, 1 tbsp olive oil, salt, and pepper.

Assemble the bowl: Divide the cooked sorghum between two bowls. Top with black beans, avocado slices, cherry tomatoes, and red onion.

Drizzle the dressing over the bowl and garnish with chopped cilantro.

Serve immediately and enjoy!