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Cauliflower & Chickpea Creamy Polenta Bowls with Roasted Red Pepper Tomato Sauce
CONNOISSEURUS VEG19Ingredients
40Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. roasted red peppers, drained
- 14 oz. fire roasted tomatoes
- 1 Tbsp. olive oil
- 1 onion (medium, diced)
- 3 garlic cloves (minced)
- 4 cups cauliflower florets (about 1 large crown)
- 1/2 cup water
- 2 Tbsp. tomato paste
- 1 Tbsp. paprika
- 2 tsp. ground cumin
- 1 pinch cayenne pepper (or to taste)
- 2 tsp. organic granulated sugar
- 14 oz. chickpeas (drained and rinsed)
- 1/2 tsp. salt (plus more to taste)
- black pepper (to taste)
- 1 cup polenta grits
- 3 cups vegetable broth
- 1 cup non dairy milk (unflavored and unsweetened)
- salt (to taste)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium3000mg125% |
| Potassium1260mg36% |
| Protein13g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber12g48% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C190% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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