Polenta Buddha Bowl

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


  1. Preheat the oven to 220 °C. Grease a tin and place the 4 portobello mushrooms in there.
  2. 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.
  3. Place in the oven for about 20 minutes, or until the sauce has become thick and sticky and the mushrooms are cooked
  4. 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.
  5. Fry the tofu in a frying pan over medium heat, flavour whichever way you prefer.
  6. 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! ❤


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