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

Ingredients

• 0.5 cup millet, uncooked
• 1.5 cups unsweetened almond milk, or oat milk
• 0.5 cup water
• 3.5 oz tempeh, cut into 0.25-inch strips
• 1 tbsp olive oil, for pan-frying
• 1 tsp ras el hanout spice blend, contains cinnamon, cumin, paprika, ginger
• 0.25 tsp sea salt
• 0.25 cup dried apricots, chopped
• 0.33 cup pomegranate arils, fresh
• 3 tbsp roasted pistachios, unsalted, roughly chopped
• 1 tbsp tahini, raw or toasted
• 2 whole medjool dates, pitted
• 2 tbsp warm water, for tahini-date sauce

Instructions

1. 1

   Make tahini-date sauce: Blend 2 pitted dates with tahini, 2 tbsp warm water, and lemon juice until smooth. Set aside.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high heat. Season tempeh strips with ras el hanout and salt.