Nitrate & Nitrite Free Miso-Sesame Tempeh Sorghum Bowl with Mushrooms
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Learn more āIngredients
4 servings
For the sorghum
- 1 cup whole-grain sorghum, rinsed
- 2 Ā½ cups water
- Ā¼ tsp salt
For the tempeh marinade
- 1 package (8 oz) tempeh, cut into Ā½-inch cubes
- 2 tbsp white miso paste
- 1 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tbsp rice vinegar
For the mushrooms
- 10 oz shiitake mushrooms, stems removed, caps sliced Ā¼-inch thick
- 2 tbsp extra virgin olive oil
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For searing the tempeh
- 1 tbsp extra virgin olive oil
For the miso-sesame dressing
- 2 tbsp white miso paste
- 2 tbsp tahini
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- 3ā4 tbsp warm water
For serving
- 4 cups baby spinach
- 1 cup shredded red cabbage
- 1 medium carrot, peeled and julienned or grated
- 1 tbsp sesame seeds, dry-roasted
- 2 scallions (green tops only), thinly sliced (optional)
Instructions
- 1
Combine the sorghum, 2 1/2 cups water, and 1/4 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 has absorbed most of the liquid, 45ā50 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the sorghum cooks, preheat the oven to 425Ā°F (220Ā°C). In a small bowl, whisk together the 2 tbsp miso paste, tamari, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 tsp ginger, and 1 tbsp rice vinegar until smooth. Add the tempeh cubes and toss to coat evenly. Let the tempeh marinate for 15 minutes at room temperature.
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