Thai Sorghum Bowl - Allergy Associates of La Crosse

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