Sumptuous Nordic Vegan Brunch Bowl – A Symphony of Textures and Flavors

Allergens

None (can be made nut-free by substituting a different cream)

Ingredients

• 2 cups creamy polenta, uncooked
• 1/4 cup nutritional yeast
• 1/2 cup cashew cream (soaked cashews blended with water)
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper, ground
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup fresh spinach leaves
• 1/4 cup pickled red onions
• 1/4 cup radish sprouts
• 1/4 cup mixed berries (strawberries, raspberries, and blueberries)
• 1/4 cup chopped pistachios
• 2 tbsp hemp seeds
• 1 tbsp pumpkin seeds
• 1 tsp sesame seeds

Instructions

1. Prepare the polenta according to package instructions, then stir in nutritional yeast, cashew cream, olive oil, sea salt, and black pepper. Set aside to cool.
2. Slice avocado and prepare pickled red onions, radish sprouts, mixed berries, pistachios, hemp seeds, pumpkin seeds, and sesame seeds.
3. Layer the chilled polenta in six bowls, topping each with a mix of halved cherry tomatoes, avocado slices, spinach leaves, pickled red onions, radish sprouts, mixed berries, pistachios, hemp seeds, pumpkin seeds, and sesame seeds.
4. Drizzle with additional cashew cream if desired, and serve immediately.

Chef’s Insight

The combination of textures and flavors creates a sensory experience that will delight your taste buds while keeping the dish vegan and healthy.

Notes

For an additional protein boost, consider adding tofu or tempeh to the dish.