Polenta Breakfast Bowls

Meet Origine Tastemaker: Tawnie

Hi! I’m Tawnie. I’m a public service lawyer, yogi, wanderluster, plant-based foodie & content creator. I love sharing all of my adventures and the most delicious & nutritious recipes possible to help encourage others to live their healthiest, happiest lives!  


Ingredients

  • 1 cup raw cashews, soaked in hot water for 30 minutes, or overnight

  • ¼ cup + 2 tbsp fresh lemon juice

  • ¼ tsp sea salt

  • ½ cup water

  • 1 tsp nutritional yeast

  • Cherry tomatoes

  • Avocado

  • Cilantro

  • Vegetable broth

  • Dry Polenta 

  • 1 tsp cumin

  • 1/2 tsp chili powder

  • 1/2 tsp red pepper flakes 

  • 1 15 oz can black beans 

  • Prepared salsa 


Directions 

1. Put it together: Make vegan sour cream by adding starred ingredients to a blender; blend until smooth. After testing consistency, add more water if you want a more pourable sauce. Store in fridge.

2. Pre-chop tomatoes, avocado & cilantro. Cook polenta by adding a little bit of vegetable broth to a large pan & added in small pieces of polenta, scooping it out of the tube with a spoon. As it begins to heat, smash the polenta with a fork to break the pieces up. Mix in your spices, heat thoroughly & put to the side.

3. Heat your beans on the stove top or microwave (add onion & garlic powder for even more flavor). Plate your meal by loading tomatoes, salsa, avocado, beans & sour cream over polenta. Garnish with cilantro and ENJOY!


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