Naturally Ella · by Erin Alderson★ 5.0
Roasted Radish Polenta
NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 51%
CARBS 101G63% OF CAL
17G FIBER1G ADDED15G INTRINSIC69G OTHER15G TOTAL SUGAR
FAT 18G25% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta topped with roasted radishes and chickpeas finished with fresh lemon and herbs. A vegetarian bowl with satisfying textures and bright flavor.
maingrain bowlbeans🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup water
- 1 cup low-sodium vegetable broth
- ½ cup medium-grind polenta
- 1 tablespoon butter (see note)
- salt and pepper, to taste
- 3 cups quartered radish (cherry, breakfast, pink beauty)
- 1/4 cup diced scallions
- 1 tablespoon olive oil, plus extra for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chickpeas, drained and rinsed if using canned
- 1 tablespoon lemon juice
- 3 tablespoons minced fresh flat-leaf parsley
At a glance
PER SERVING · TIME 40M
CAL 32%·PRO 51%
CARBS 101G63% OF CAL
17G FIBER1G ADDED15G INTRINSIC69G OTHER15G TOTAL SUGAR
FAT 18G25% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 850mg
- Total sugar
- 15g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1226mg
- Calcium
- 135mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 850MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.