ROASTED BROCCOLI CHILI POLENTA
RECIPE TYPE
Vegan
SERVES
4
Prep: 5 min
Cook: 20 min
Ingredients
1 head broccoli
1 large red bell pepper, coarsely chopped
2 cloves garlic, minced
1/2 cup cornmeal
1 pkg (700g) Longo’s Plant-Based Chili
Directions
Cut broccoli florets into 2-inch pieces. Peel stem and cut into similar-size pieces. Spread onto large, rimmed baking sheet lined with parchment paper. Add red pepper and garlic. Drizzle with 2 tbsp Longo’s Essentials 100% Canola Oil and 1/2 tsp each salt and pepper; toss to coat. Roast in preheated 425°F oven for about 20 minutes or until golden and tender.
Meanwhile, bring 2 cups of water and 1/2 tsp salt to a boil in saucepan. Whisk in cornmeal until combined. Reduce heat to medium and cook, stirring, for 5 minutes or until thickened. Heat chili in microwave or in small pot over medium heat for about 5 minutes.
Spoon polenta into bowls and top with chili and roasted broccoli mixture.
NUTRITIONAL INFORMATION
Per serving: 310 calories
Protein 12g | Fibre 9g |
Fat 10g | Sugar 7g |
Carbs 44g | Sodium 930mg |
