Nickel Allergy Friendly Turmeric-Ginger 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
- 2 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tbsp tamari
- 1 tbsp maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter.
For the mushrooms and greens
- 10 oz cremini mushrooms, sliced
- 1 tbsp extra virgin olive oil
- ½ tsp ground turmeric
- 4 cups baby spinach
- salt and pepper, to taste
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp fresh ginger, finely grated
- 2–3 tbsp water
- ¼ tsp salt
For serving
- 2 tbsp sesame seeds, dry-roasted (optional)
Can be omittedsesame seeds
- 2 green onions (green tops only), thinly sliced (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, 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the sorghum cooks, whisk together the turmeric, grated ginger, tamari, and maple syrup in a small bowl. Add the tempeh cubes and toss to coat evenly.
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