Moroccan Spiced Tempeh & Millet Breakfast Porridge with Charred Dates & Almond Butter Drizzle
Prep 15 min · Cook 25 min · Serves 1 · medium
A warm, aromatic breakfast porridge inspired by North African flavors. Creamy millet grain base infused with cinnamon, ginger, and cumin, topped with crispy pan-seared tempeh cubes, caramelized dates, toasted almonds, and a silky almond butter swirl. Sweet, savory, and deeply satisfying.
Ingredients
- 0.5 cup millet, uncooked
- 1.75 cups unsweetened plant-based milk, almond or oat milk preferred
- 100 grams tempeh, cut into 0.5-inch cubes
- 3 whole Medjool dates, pitted and halved
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon sea salt
- 0.25 cup raw almonds, roughly chopped
- 1.5 tablespoons natural almond butter, unsweetened
- 1 tablespoon coconut oil, for cooking
- 4 leaves fresh mint, for garnish
Instructions
- 1
Toast millet in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
- 2
Add 1.5 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.
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