Polenta Bowl with Pinto Beans, Pico de Gallo Salad & Avocado
- Time
- 40 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 1avocado
- 48 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 1jalapeño pepper
- 1lime
- ¼ cupnutritional yeast flakes
- 1orange bell pepper
- 2 (15 oz) canspinto beans
- 1 ½ cupspolenta (cornmeal)
- 1 bunchradish
- 2shallots
- black pepper
- cumin, ground
- extra virgin olive oil
- paprika
- salt
Cookware
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 599
- Protein
- 27g
- Carbs
- 86g
- Fat
- 19g
- Fiber
- 18g
- Sodium
- 434mg
Method
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