Cauliflower & Chickpea Creamy Polenta Bowls with Roasted Red Pepper Tomato Sauce
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (6)

Cauliflower & Chickpea Creamy Polenta Bowls with Roasted Red Pepper Tomato Sauce

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 28%
CARBS 80G71% OF CAL
12G FIBER0G ADDED0G INTRINSIC47G OTHER20G TOTAL SUGAR
FAT 9G19% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cauliflower and chickpeas in a smoky, spicy tomato sauce served over creamy polenta. A hearty, comforting vegan bowl with deep, savory flavors.

mainamericanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 (12 ounce) jar roasted red peppers, (drained)
  • 1 (14 ounce) can fire roasted tomatoes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups cauliflower florets ((about 1 large crown))
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • Pinch cayenne pepper ((or to taste))
  • 2 teaspoons organic granulated sugar
  • 1 (14 ounce) can chickpeas, (drained and rinsed)
  • 1/2 teaspoon salt, (plus more to taste)
  • Black pepper to taste
  • 1 cup polenta grits
  • 2-3 cups vegetable broth
  • 1 cup unflavored and unsweetened non-dairy milk
  • Salt to taste
PREP
15M
SODIUM
1627MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.