Anti Inflammatory Cilantro-Lime Tempeh & Sorghum Bowl with Mushrooms
This bowl is a full-on celebration of ingredients that genuinely work hard for your body — and it tastes incredible doing it. Whole-grain sorghum forms a hearty, chewy base that keeps you satisfied, while tempeh gets marinated in turmeric, cumin, and tamari before being seared until deeply golden and crisp. Turmeric and black pepper together are a classic anti-inflammatory pairing, and they show up here in a way that actually tastes bold rather than medicinal. Cremini mushrooms are cooked down until caramelized and finished with garlic and red pepper flakes, adding an earthy, savory depth that ties the whole bowl together. Baby spinach, creamy avocado slices, and crunchy dry-roasted pumpkin seeds round out each serving with color, healthy fats, and texture. The cilantro-lime dressing — bright with fresh lime juice, olive oil, and a touch of honey — pulls every component into a cohesive, vibrant dish. This one makes four generous bowls, so it's just as useful for meal prep as it is for a weeknight dinner worth sitting down for.
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Learn more →Ingredients
4 servings
For the sorghum
- 1 cup whole-grain sorghum, rinsed
- 2 ½ cups water
- ½ tsp salt
For the tempeh
- 1 package (8 oz) tempeh, cut into ½-inch cubes
- 3 tbsp extra-virgin olive oil, divided
- 1 tbsp tamari
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
For the mushrooms
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
For the cilantro-lime dressing
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
For serving
- 2 cups baby spinach
- 1 avocado, sliced
- 2 tbsp pumpkin seeds (pepitas), dry-roasted
- lime wedges, for serving (optional)
Instructions
- 1
Combine the sorghum, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the sorghum is tender and chewy and has absorbed most of the liquid, about 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the sorghum cooks, toss the tempeh cubes with 1 tbsp of the olive oil, the tamari, turmeric, cumin, and black pepper in a medium bowl until evenly coated.
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