Creamy Polenta Breakfast Bowls

This is a sponsored post written by me on behalf of Nature’s Greens. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!  

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You see, I’m kind of a bowl snob… like, if I’m going to load up a bowl with a bunch of goodies I want it to:
☆ fill me up
☆ have a variety of textures, flavors, and colors
☆ be healthy
☆ be quick and easy to make
☆ and of course taste amazing
These Creamy Polenta Breakfast Bowls more than exceeded my bowl expectations, and perhaps is my new favorite breakfast go-to.

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And I love a bowl that includes a new food that I’ve never had before, in this case, two new foods! I mean, talk about bowl aspirations. Admittedly, I’ve have never had polenta, nor have I had turnip greens. I usually stick to my homie, kale, but when I partnered with Nature’s Greens I wanted to branch out and try one of their other amazing offerings.

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Vittle Club

This creamy, fill-you-up, gluten-free, vegan, and plant-based breakfast bowl is made with instant polenta that is cooked in coconut milk, remember I said creamy?!, then topped with a “cheesy” tofu scramble, sauteed red onion, turnip greens, potato, and avocado.

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Additionally making these bowls a chart topper, these bowls come together in just 20 minutes, and can even be made ahead of time and then re-heated the next morning (so all you morning-rush-out-the-door-ers have no excuse to skip this nutrient dense brekkie!).

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So now you know why I am obsessing over these bowls, but let me fill you in on why I am obsessing over Nature’s Greens too. Their greens are triple washed and ready to cook and serve- which means no washing and chopping, which then equals less work for me #winning . They also don’t contain any preservatives, so they are among the freshest form of vitamin rich greens ou there. No more sacrificing the healthy as it was intended for convenience.

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If you’re like me and have never tried turnip greens, I challenge you to do so. They are slightly tart and spicy and make the perfect addition in these Creamy Polenta Breakfast Bowls.

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So head on over to NATURE’S GREENS to get yo green on! I hope all you fellow bowl snobs are just as impressed with these Creamy Polenta Breakfast Bowls as I am! I love to see your re-creations of my recipes so be sure to tag me on Instagram or Facebook!

Check out these other great bowl recipes:
CREAMY GREEN CURRY NOODLE BOWLS
CHICKPEA + CAULIFLOWER ARUGULA YOGURT BOWLS
SRIRACHA PEANUT CAULIFLOWER RICE BOWLS

Creamy Polenta Breakfast Bowls

Course: Breakfast
Cuisine: American
Prep time: 5 min
Cook time: 15 min

Ingredients

  • 1/2 cup instant polenta
  • 1 can coconut milk
  • 1/2 cup unsweetened almond milk
  • 1/2 red onion, diced
  • 1 medium potato, peeled and diced
  • salt + pepper, to taste
  • 2 cups turnip greens (I used Nature's Greens)
  • 1 avocado
  • 4 tbsp olive oil

Tofu Scramble

  • 1 block extra firm tofu
  • 1/3 cup vegan cheese (I used vegan mozzarella style cheese)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp black salt (has a more "eggy" flavor, but alternatively you can use regular salt)
  • 2 tbsp nutritional yeast
  • pinch ground pepper
  • tofu scramble (below)

Instructions

  1. First, peel and dice your potato. Then in a medium non-stick skillet, sautee your potato in 1-2 tablespoons of olive oil. Sprinkle with salt and pepper and toss occasionally until golden brown

  2. Meanwhile, dice your onion. You can add your onion into the same skillet at the potato as the potato is finishing up. Sautee until translucent, then place the potato onion mixture in a bowl and set aside

  3. Next make the tofu scramble. Heat a medium-large skillet over medium heat. Spray with coconut oil and then crumble the tofu with your hands into the skillet

    **NOTE: While I don't press all the water out of the tofu, I do squeeze it gently to get some of the water out. Alternatively you can buy tofu that has already been pressed

  4. Add your seasonings and stir

  5. After about 5 minutes of cooking, stir in your cheese and cook an additional 3-5 minutes until the cheese is melted and most of the liquid is "dried up". Stir occasionally. Add more salt +pepper to taste if desired

  6. While the tofu scramble is cooking, make your instant polenta according to package directions replacing the water with coconut oil and almond milk

  7. Finally, add your turnip greens to the skillet with the tofu scramble and sautee a few minutes until it starts to wilt. Then add the potatoes and onion to the same skillet to re-heat

  8. Spoon some polenta in bowls and top with the tofu scramble mixture, and sliced avocado. You may serve with ketchup if desired

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