Moroccan-Spiced Tempeh & Millet Breakfast Porridge with Pomegranate & Pistachio Crunch

Name: Moroccan-Spiced Tempeh & Millet Breakfast Porridge with Pomegranate & Pistachio Crunch
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 servings
Ingredients: 0.5 cup millet; 1.5 cups unsweetened almond milk; 0.5 cup water; 3.5 oz tempeh; 1 tbsp olive oil; 1 tsp ras el hanout spice blend; 0.25 tsp sea salt; 0.25 cup dried apricots; 0.33 cup pomegranate arils; 3 tbsp roasted pistachios; 1 tbsp tahini; 2 whole medjool dates; 2 tbsp warm water; 0.5 tsp lemon juice

Prep 12 min · Cook 18 min · Serves 1 · medium

Vegan

A warming, savory-sweet North African breakfast featuring crispy tempeh strips seasoned with ras el hanout, served over creamy millet porridge with dried apricots, topped with pomegranate arils, toasted pistachios, and a drizzle of tahini-date sauce. Exotic flavors meet satisfying plant-based protein.

Ingredients

0.5 cup millet
1.5 cups unsweetened almond milk
0.5 cup water
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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