Thai Sorghum Bowl
Yield 4 Servings
Free of: gluten and top 8 allergens.
There's no denying that meals just taste better in a bowl. This amazing Thai sauce was adapted from a recipe from InHarvest Chef, Coleen Connelly.
Ingredients
Sauce
1 cup canned "light" coconut milk
1 tbsp Thai red curry paste
1/3 cup creamy sunflower butter
1 tbsp coconut aminos (see recipe notes)
3 tbsp pure maple syrup
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 tsp corn starch
Bowl
8 ounces diced white or cremini mushrooms, approximately 2 cups
3/4 cup red bell pepper, cored, thinly sliced and cut crosswise into 1-inch strips
1 cup chopped zucchini
1-1/2 cups diced fresh pineapple (see recipe notes)
3 tbsp water
2 cups cooked sorghum
1 cup diced carrots, steamed (see recipe notes)
Instructions
- Whisk all the sauce ingredients together and set aside.
- In a medium saucepan, cook the mushrooms over medium heat for approximately 5 minutes, adding a tablespoon of water at the beginning if necessary to prevent mushrooms from sticking.
- Add bell pepper, zucchini and pineapple. Add water and cook for 3 minutes.
- Increase heat to medium-high. Add sorghum and sauce. Bring to a simmer. Lower heat to medium-low and simmer for 5 minutes, stirring frequently to prevent bottom from burning.
- Add carrots and cook for 2 minutes, just to warm them up.
- Serve and enjoy!
Notes
- If soy is not an issue, you can use tamari in place of coconut aminos. However, if you haven't tried coconut aminos, check it out. Not only does coconut aminos bring many health benefits, it contains roughly two-thirds less salt than soy sauce.
- Sometimes it's hard to find the perfect ripe pineapple. We have tried this with canned crushed pineapple that we drained, reserving the juice. Measure out 1-1/2 cups crushed pineapple. Replace the 3 tablespoons of water with 3 tablespoons of the pineapple juice.
- Peel and trim carrots. Cut each carrot crosswise into approximately 3-inch pieces. Cut each piece in half lengthwise. (If the carrots are extra large, cut in half lengthwise again). Cut sticks crosswise into equal-sized cuts, approximately a quarter of an inch thick. You can cook carrots in a pot of boiling water until tender. Or you can steam in a steamer basket over simmering water with a lid until tender, approximately 5-6 minutes. The carrots should be crisp-tender.
- We love the colors and combination of the vegetables we used, but we change it up seasonally and with what we have onhand. Cauliflower, broccoli and asparagus make great substitutions.
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/thai-sorghum-bowl/