These vegan polenta bowls are a tasty and filling way to eat. The base is creamy polenta, and the black beans and cherry tomatoes make it taste great. On top are slices of creamy avocado and a hint of spice.
Ingredients: 1 cup polenta. 3 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 ounces black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1 avocado, sliced. Salt and pepper, to taste. Fresh cilantro, for garnish. Sriracha or hot sauce, optional, for extra kick.
Instructions: In a medium saucepan, bring vegetable broth to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes or until polenta is thick and creamy. In a separate skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened and fragrant. Add black beans and cherry tomatoes to the skillet, cook until heated through. Season with salt and pepper to taste. To assemble the bowls, divide the cooked polenta among serving bowls. Top with the black bean and tomato mixture, sliced avocado, and fresh cilantro. Drizzle with sriracha or hot sauce if desired. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 25 minutes
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