Thai Sorghum Bowl

Ingredients

• SAUCE INGREDIENTS:
• 1 cup light coconut milk, canned
• 1 Tbsp. Thai red curry paste
• 1/3 cup creamy sunflower butter
• 1 Tbsp. coconut aminos or soy sauce
• 3 Tbsp. pure maple syrup
• 1 Tbsp. garlic, minced
• 1 Tbsp. fresh ginger, minced
• 1 tsp. corn starch
• BOWL INGREDIENTS:
• 2 cups cremini mushrooms, diced
• 3/4 cup red bell pepper, thinly sliced in 1 inch strips
• 1 cup zucchini, chopped
• 1 1/2 cups fresh pineapple, diced
• 3 Tbsp. water
• 2 cups cooked sorghum
• 1 cup diced carrots, steamed

Instructions

1. In a medium, bowl whisk all sauce ingredients together and set aside.
2. In a saucepan over medium heat, cook mushrooms with 1 tablespoon water for 5 minutes. Add more water if mushrooms begin to stick to the pan.
3. Add bell pepper, zucchini and pineapple with 2 tablespoons water and cook for 3 minutes.
4. Increase heat to medium-high and add cooked sorghum and sauce. Bring to a simmer on low heat and cook for 5 minutes. Stir frequently.
5. Add steamed carrots and cook an additional 2 minutes until warm.

Nutrition per serving: 410 calories, 64 g carbohydrates, 16 g fat, 6 g fiber, 11 g protein, 530 mg sodium, 23 g sugar.

Recipe from: yourallergychefs.com