Roasted Brussels Sprout Polenta Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian polenta bowl topped with roasted Brussels sprouts, kale, red onion, and harissa. Earthy, spiced, and deeply satisfying. The creamy polenta base makes this a complete, nourishing meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb. brussels sprouts (halved)
- 2-3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- ½ teaspoon sea salt
- 1 large red onion (finely sliced)
- 3 tablespoons of olive oil
- salt (to taste)
- 4 cups kale (deboned and packed)
- 3 tablespoons olive oil
- 1/2 tablespoon garlic powder
- salt and pepper (to taste)
- 1 18 oz. tube of polenta
- 1-2 cups vegetable broth
- Micro greens
- harissa sauce
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 814mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 924mg
- Calcium
- 113mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 814MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.