Cinematic Vegan South African-Inspired Breakfast Bowl with Umami Polenta and Smoky Roasted Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cornmeal 2 cups water 1/4 cup nutritional yeast 1 tsp smoked paprika Salt and pepper, to taste 1 small butternut squash, peeled and cubed 1 red bell pepper, sliced 1 zucchini, sliced 1/4 cup olive oil Salt and pepper, to taste 2 avocados, ripe Juice of one lemon 1/4 cup fresh herbs (e.g., parsley, cilantro, basil) 1/4 cup raw cashews, soaked overnight 1/2 cup water Salt and pepper, to taste

Instructions

1. a. In a medium saucepan, bring the water to a boil, add cornmeal, nutritional yeast, smoked paprika, salt, and pepper. Cook over low heat for about 20 minutes or until polenta thickens, stirring frequently. b. Preheat oven to 425°F (218°C). Toss the butternut squash, red bell pepper, and zucchini with olive oil, salt, and pepper. Spread onto a baking sheet and roast for about 20 25 minutes or until tender. c. In a food processor, blend avocados, lemon juice, fresh herbs, and a pinch of salt until smooth and creamy. d. Blend soaked cashews with water until smooth and creamy. Season with salt and pepper to taste. e. Assemble the bowl by scooping the umami polenta into two bowls, then top with roasted vegetables, guacamole, and cashew sauce.

Chef’s Insight

The smoky flavors from the roasted vegetables and nutritional yeast in the polenta give this dish a satisfying umami kick, while the freshness of the guacamole and lemon-herb sauce adds brightness to each bite.

Notes

Adjust the spice level to your preference by adding more or less smoked paprika in the polenta For a creamier cashew sauce, blend in additional water