Summer Polenta Bowl (Vegan Option)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta layered with sautéed summer vegetables, a poached egg, and bright chimichurri sauce. A colorful, balanced meal that's satisfying yet light enough for warm weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup unsweetened and unflavored almond milk
- 1 cup water
- 1/2 teaspoon coarse kosher salt
- 1/2 cup polenta ((or cornmeal - that's what I typically use))
- 1/3 cup about 1/3 cup freshly grated cheese ((like Monterey, mozzarella, etc.), optional)
- 4 oz about 4 ounces mushrooms (, sliced and sautéed in a little olive oil)
- 2-3 zucchini or summer squash (, sliced and sautéed in a little olive oil)
- 2 ripe tomatoes (, diced)
- 2 eggs (, poached (see note for my personal poaching process))
- 1 tbsp about 1 tablespoon wine vinegar for poaching the eggs
- 3/4 cup of oil ((either great olive oil or use vegetable oil - you don't want the strong taste of a mediocre olive oil here))
- 1/4 cup water
- 1/4 cup of lemon juice
- 1/2 cup cup chopped fresh parsley
- 1/4 cup chopped cilantro
- 2 tablespoons of fresh chopped garlic
- 1 tablespoon of dry oregano
- 1 tablespoon of red crushed pepper
- 1 pinch Salt to taste ((a lot - I usually use about 1 tablespoon [from the original recipe from Texas de Brazil]))
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.
- Cook
- 30m
- Sodium
- 807mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 297mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 807MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.