Description
Black Bean Polenta Bowls – Creamy polenta gets topped with black beans, pico de gallo, and allll the fixin’s for a delicious vegan dinner the whole family will love! (Gluten Free & Vegan)
Ingredients
Scale
FOR THE POLENTA:
- 1 1/2 cups dry polenta (certified gluten-free, if needed)
- 3 cups vegetable broth or water
- 1/2 tsp. salt
- 1/4 cup milk (I use unsweetened almond or cashew) or additional broth
- (Optional: 1-2 Tbsp. butter, vegan butter, or olive oil for richer polenta)
FOR THE BLACK BEANS:
- 2 (14oz) cans black beans
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1–2 Tbsp. minced cilantro
TO SERVE:
- 1–2 cups pico de gallo (store-bought or homemade)
- 2 avocados
- salt & pepper, to taste
- You favorite taco toppings – lettuce, olives, cilantro, cheese, etc.
Instructions
FOR THE POLENTA:
- Add dry polenta, broth, and salt to a large saucepan.
- Bring to a simmer over medium heat, then reduce heat to medium-low and carefully cook while whisking for 8-10 minutes, or until the liquid is mostly absorbed and the polenta is still soft and easy to scoop, but no longer has bite. (Note: polenta can splatter when cooking, so work carefully, and don’t hesitate to reduce the heat as needed. You can also cover it with a lid and stir more occasionally, if that’s easier)
- Remove from heat and stir in milk (and butter/oil, if using).
FOR THE BLACK BEANS:
- While the polenta is cooking, prep your black beans.
- Combine black beans (drain, if desired), cumin, chili powder, and cilantro in a bowl or saucepan.
- Microwave to heat in the bowl, or gently warm over medium-low heat on the stovetop.
- Taste and add more seasoning, as desired.
TO BUILD BOWLS:
- Layer about 3/4 cup of polenta per person, about 1/2 cup black beans, 1/4-1/3 cup pico de gallo, 1/3 avocado, and plenty of lettuce in each bowl. Add you favorite toppings and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Vegetarian
- Method: Stovetop
- Cuisine: Tex-Mex, American, Vegetarian