Fish Free Cilantro-Lime Tempeh & Sorghum Bowl with Mushrooms
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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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 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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