Vegan Vegetable Polenta Bowl

Serves 2





  1. Preheat the oven to 375 F
  2. On a cookie sheet add parchment paper. Place all the cherry tomatoes and each piece of garlic clove (peeled) on the parchment paper. Drizzle 1 tablespoon of olive oil, 1 teaspoon of garlic powder and 1/2 teaspoon of salt on top. Bake for 25 minutes.
  3. In a medium pot over medium heat add, milk and vegetable oil. Let it come to a soft boil. Add in polenta and herbs. Mix until polenta absorbs all the liquids. Add more vegetable oil if you like it more creamy. Turn off heat and set aside.
  4. In a large pan over medium heat add 1 tablespoon olive oil. Chop up your squash into small inch size pieces. Add squash to the pan with 1 teaspoon garlic powder and 1/2 teaspoon of salt. Saute until a light golden brown (3 to 4 minutes). Add washed spinach on top and saute until nice and soft (about 2 minutes).
  5. Add polenta into a bowl, add squash, spinach, tomatoes, and garlic on top and enjoy 🙂



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