Add the broth to a medium pot and bring to a boil. Stir in the sorghum, cover, and reduce heat to a simmer. Cook for 45 to 50 minutes, or until sorghum is softened and cooked. Drain off excess broth, if necessary. Remove from heat and set aside.
Create bone broth bowl: Add spinach, cooked sorghum, garbanzo beans, cherry tomatoes, cucumber, red onion, feta cheese, and avocado to a large bowl. Drizzle with olive oil and balsamic vinegar and devour! Garnish with microgreens, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.