Craving a cozy, plant-based comfort food? Whip up this creamy polenta stacked with roasted sweet potatoes and string beans for a warm bowl of seasonal flavor. Enjoy the perfect blend of smooth polenta and sweet, roasted vegetables in one beautiful, bountiful dish.
Vegan Creamy Polenta with Roasted Fall Vegetables
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Ingredients
Polenta
- 2 cups water
- 2 cups oat milk
- 1-1/4 tsp. Himalayan pink salt
- 1 cup organic yellow corn polenta
- 2 Tbsp. plant-based butter
- 1 Tbsp. nutritional yeast
- 1/8 tsp. ground black pepper
Roasted vegetables
- 2 Tbsp. avocado oil
- 2 medium-sized sweet potatoes peeled, seeded and cubed
- 1/2 lb. green beans washed, ends cut and halved
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground white pepper
Instructions
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Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
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To prepare polenta, in sauce pan on medium-high heat, add water and oat milk and bring to boil. Whisk in polenta and reduce heat to low, stirring until thickened, about 30 minutes. Remove from heat, stir in butter, nutritional yeast, salt and pepper. Cover and let stand about 2 minutes before serving.
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While polenta cooks, place prepped vegetables on baking sheet and toss with avocado oil, salt and pepper. Bake 22 minutes.
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Add polenta to bowls and layer roasted vegetables on top.
Notes
Nutrition
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The post Vegan Creamy Polenta with Roasted Fall Vegetables first appeared on The Upside by Vitacost.com.