Mexican Polenta Bowl

Chiplote Dressing:

¾ cup raw cashews

½ cup water

2 tablespoons lemon juice

¼ teaspoon sea salt

1-2 teaspoon maple syrup or agave nectar

2-3 whole chipotle peppers in adobo sauce (plus 1 teaspoon adobo sauce)

(IF you are out of this sauce or can't find it, use a dash of cayenne pepper and about 1/2 teaspoon of smoked paprika)

1 pinch or smoked paprika

Polenta:

3 cups of water

½ teaspoon salt

1 cup of polenta

1 tablespoon of grapeseed oil (optional)

1. Cook according to package directions. Stirring to prevent lumps is important.

Bowl ingredients:

Sliced red and green peppers

Sliced onions

1 can of black beans, drained

Red Cabbage (cone 4)

Avocado

Chopped cilantro

Chopped green onions

Lime wedges

Directions:

1. Cook polenta

2. Heat skillet and add 1 teaspoon of avocado oil and saute onions and peppers for a few minutes.

3. Blend dressing (make two batched for breakfast burritos)

4. Assemble bowls: Thinly spread polenta to a flat bowl or plate. Add cabbage, beans, peppers and onions, avocado. Squeeze lime juice and sprinkle with cilantro. Then generously drizzle creaming dressing.

Pro tip: On the weekends we grill steak or chicken. I make extra, chop and freeze. This bowl can be turned into a steak or chicken polenta bowl quickly if vegetarian isn’t your choice. Making extra protein and freezing will help make weekday meals a breeze.