Brussel Sprout and Sweet Potato Polenta Bowl
Loaded with three servings of vegetables, this creamy, decadent and delicious bowl is a great way to incorporate more veggies in your diet!
Servings 2 people
Ingredients
- 1 sweet potato diced into small cubes
- 2 cups brussel sprouts ends trimmed and sliced in half
- 2 cups grape tomatoes
- 3 ½ tbsp olive oil
- ½ tsp smoked paprika
- 9 oz mushrooms sliced. About 6 medium. You can use white, button, or baby bella mushrooms.
- 1 tsp fennel dried and ground
- 1 clove garlic minced
- salt to taste
- pepper to taste
- 2 cups vegetable broth
- ½ cup polenta
- 1 tbsp butter
- ⅔-1 cup heavy cream
- ¼ cup parmesan cheese grated
- ¼ tsp garlic powder
Instructions
Roasted Vegetables
- Preheat oven to 425°F. Put a sheet pan in the oven while it is preheating.
- In a large bowl, toss the sweet potatoes, brussel sprouts, and grape tomatoes with 2 tablespoons of olive oil, a dash of salt and pepper, and ½ teaspoon of smoked paprika.
- In a second large bowl, toss the mushrooms with the fennel, minced garlic, 1 ½ tablespoons of olive oil, and a dash of pepper. Do not salt at this step, otherwise the mushrooms will not brown properly.
- When the oven is preheated, take the sheet pan out of the oven and spread all the vegetables except for the tomatoes onto the sheet pan in as thin of a layer as possible to maximize browning. Roast for 30-35 minutes, or until the vegetables are golden brown on both sides. About 16 minutes into the roasting, add the grape tomatoes to the sheet pan.
Cheesy Polenta
- While the vegetables are roasting, cook the polenta as per the instructions on the packet, substituting vegetable broth for water.
- After the polenta is finished cooking, remove from heat and stir in the butter and enough heavy cream to thin it out to a creamy consistency (about ⅔-1 cup). Add a generous amount of pepper, salt to taste, the parmesan cheese, and ¼ teaspoon of garlic powder. Set aside.
Assembly
- After the vegetables are finished roasting, salt the mushrooms. Dish the polenta out into large bowls and top with the roasted vegetables. Finish with an extra drizzle of olive oil and enjoy!
Notes
I don't peel my sweet potatoes, as the skin contains vitamins and fiber. However, if that weirds you out, go ahead and peel away!
You can also meal prep for the week by preparing the individual components of the bowl and storing them separately in the refrigerator, assembling the bowls as needed throughout the week.