Roasted Brussels Sprout Polenta Bowl
This roasted Brussels Sprout and Polenta Bowl is truly fall in a bowl. It's vegetarian and so delicious.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Fat 24
Carbs 34
Protein 7
Yield 4
Ingredients
For the Brussels Sprouts
- 1 lb. brussels sprouts halved
- 2-3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- ½ teaspoon sea salt
For the Caramelized Onions
- 1 large red onion finely sliced
- 3 tablespoons of olive oil
- salt to taste
For the Kale
- 4 cups kale deboned and packed
- 3 tablespoons olive oil
- 1/2 tablespoon garlic powder
- salt and pepper to taste
For the Polenta
- 1 18 oz. tube of polenta
- 1-2 cups vegetable broth
Toppings
- Micro greens
- harissa sauce
Instructions
For the Brussels Sprouts
- Follow the directions for FFF's Balsamic Sea Salt Roasted Brussels Sprouts
For the Caramelized Onions
- Heat 3 tablespoons of olive oil in a large frying pan over low/medium heat.
- Add sliced red onion to the pan. Let cook for 6-8 minutes (stirring occasionally) over low/medium heat until onions are translucent.
- Season with salt to taste and set aside.
For the Kale
- In the same frying pan as the onions, heat 3 tablespoons of olive oil. Add kale.
- Season with garlic powder and salt and sauté for 2 minutes. Just long enough to wilt the kale, before it gets soggy. Set aside.
For the Polenta
- Open one tube of polenta, cut it into chunks, and place into a medium pot.Turn to medium/high heat.
- Add 1/2 cup of chicken broth at a time to the polenta and mix continuously until creamy (about 1-2 cups in total, depending on how creamy you like your polenta). Once creamy, remove from heat and set aside.
Nutrition Facts
Calories: 382kcal | Carbohydrates: 34g | Protein: 7g | Fat: 24g | Fiber: 6g | Sugar: 4g