Polenta is one of those grains that I never get sick of. It is very flavoursome, and can be subbed into many different meals. It is particularly a great grain for those living gluten-free. It is an easily digestible carotenoid and contains some essential vitamins.
This buddha bowl is one of the easiest meals to put together, and requires hardly any cooking, meaning hardly any washing up 😛
Serves: 2 people
Preparation/Cooking time: 30 minutes
- 1/3 cup polenta
- 1 cup boiling water
- 1/4 cup soy/almond milk (optional, otherwise add extra water)
- 4 portobello mushrooms
- 100g tofu
- 1 carrot
- 1 Lebanese cucumber (or half of a whole one)
- 50g snow peas
- 1 large tomato
- 1/2 cup soya sauce
- 2 tbsp sesame oil
- 1 tbsp hoisin sauce
- 2 tbsp white wine vinegar
- 2 tsp ginger paste
- 1 tsp garlic paste
- Preheat the oven to 220 °C. Grease a tin and place the 4 portobello mushrooms in there.
- Combine all the ingredients for the dressing together and mix well. Drizzle about 2/3 over the portobello mushrooms so that they are well coated and sit in a small layer of it.
- Place in the oven for about 20 minutes, or until the sauce has become thick and sticky and the mushrooms are cooked
- Boil the water and pour it in a bowl over the polenta with salt and pepper for added taste, stir until thickened. Add the milk to make it more creamy.
- Fry the tofu in a frying pan over medium heat, flavour whichever way you prefer.
- Chop up the vegetables and assemble all the ingredients in two dinner bowls. Use the extra, left over sauce as dressing.
I hope you enjoy this easy meal! ❤