I changed quite a bit of this recipe and the best part of that is: my changes make it a super quick and easy meal! Doing bowls also always makes meat eaters happy, because they can top with their favorite protein.
Source: Naturally Ella | Serves: 2 | Time: 20 min
What I changed
Started with a #polenta tube instead of making it from scratch
Added coconut milk to the polenta
Halved the amount of red pepper because I ran out
Added more chickpeas
Sauteed the veggies instead of grilling
1 tube #polenta
1 cup lite coconut milk
1 medium #zucchini, chopped
1/2 red #BellPepper, chopped
1 tbsp EVO
2 to 3 tsp curry powder
1 15 oz can #chickpeas, drained and rinsed
Feta and cilantro, garnish
Cut the polenta into pieces. Add it to a pot along with the coconut milk over medium heat. Cook for about 5 minutes or until the polenta is smooth. Remove from heat while the veggies finish cookings
At the same time. Add EVO to a pan over medium heat. Add the veggies, chickpeas, and seasoning and saute for about 5-7 minutes.
Divide polenta among individual serving bowls. Top with vegetables, cilantro and feta.
I had more veggies than I needed for the bowls. Planning on using them as sandwich filling tomorrow.
What I ate and drank today
72 oz of water
2 cups of cofee
Leftover Beyond Meat
Bowl of pepper soup
1 mini baby bell mozzarella
1/2 cup coconut yogurt