The best kind of meals are those with a variety of flavors and textures. Packed with roasted veggies, crunchy polenta, spicy arugula, and creamy hummus this vegan polenta bowl hits the spot!
This recipe is…
- Best when served fresh
- And a party in a bowl!
Vegan Polenta Bowl Ingredients
- Olive oil
- Green beans
- Cilantro (optional)
Start by preheating the oven to 375°. Next cut green beans into bite-sized pieces. Cut red onion into small squares. Pour 2 Tablespoons of olive onto a baking sheet. Add green beans, tomatoes, red onion, and beets to baking sheet. Sprinkle salt, pepper, and garlic powder over the vegetables before placing into the oven. Bake for 40 minutes.
Cut polenta into thin slices. Add polenta to a dry pan and toast over medium heat. After 5-7 minutes flip polenta slices and let it cook for an additional 5-7 minutes.
Once the veggies and the polenta have finished cooking, assemble the bowls. Start with arugula as a base, then add the polenta.
Next add the cherry tomatoes then the beets.
Then add the green beans and red onion. Finish with a dollop of hummus and garnish with cilantro.
This can be prepared and portioned as meal prep. I served it for dinner and reheated the polenta slices in a pan so they were nice and crunchy. If reheating in a microwave the polenta won’t be as crunchy, but the polenta bowl will still be yummy!
This vegan bowl is pretty flexible, you can swap out most of the ingredients to fit your preferences. If you are not a fan of arugula you can use mixed greens instead. Other vegetables that would be yummy in this recipe include broccoli, cauliflower, or asparagus. The hummus could be swapped for a tahini-based sauce. Cilantro can be traded out for parsley.
Other Vegan Meal Prep Ideas
If you are looking for other vegan meal prep ideas, try out one of the recipes below!
Vegan Polenta Bowl
- 18 oz pre-cooked polenta
- 12 oz green beans
- 8 oz beets
- red onion
- 10 oz cherry tomatoes
- 1/2 tsp garlic powder
- 7 oz arugula
- 8 oz hummus
- cilantro (optional)
- Cut green beans, beets, red onion. Place green beans, beets, red onion, and cherry tomatoes on baking sheet with olive oil. Sprinkle salt, pepper, and garlic powder over the vegetables. Bake at 375 for 40 minutes.
- Cut polenta into thin slices. Pan fry polenta slices 5-7 minutes per side.
- Assemble bowls in the following order: arugula, polenta, cherry tomatoes, beets, green beans, red onion, hummus, and cilantro.