Moroccan Spiced Tempeh & Millet Breakfast Porridge with Charred Dates & Almond Butter Drizzle

Ingredients

• 1/2 cup millet, uncooked
• 1 3/4 cups unsweetened plant-based milk, almond or oat milk preferred
• 100 grams tempeh, cut into 1/2-inch cubes
• 3 whole medjool dates, pitted and halved
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1/4 cup raw almonds, roughly chopped
• 1 1/2 tablespoons natural almond butter, unsweetened
• 1 tablespoon coconut oil, for cooking
• 4 leaves fresh mint, for garnish

Instructions

1. 1

   Toast millet in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.

2. 2

   Add 1 1/2 cups plant-based milk to the toasted millet, bring to a gentle boil, then reduce heat to low and simmer covered for 15-18 minutes until millet is tender and creamy.