Brussel Sprout and Sweet Potato Polenta Bowl
Loaded with three servings of vegetables, this creamy, decadent and delicious Brussel Sprout and Sweet Potato Polenta Bowl is a great way to incorporate more veggies in your diet!
I live in Florida, where summer takes up 11 1/2 months of the year. Perhaps it’s a hangover from my blistery days up North, but still at this time of the year I always crave cozy comfort foods. You know what I’m talking about: the filling, decadent, meals that “stick to your bones.” The kind of food that warms you from the inside and heals you instantly from the stress of the day.
This dish is that kind of soul-loving, belly warming, instantly gratifying meal. It has decadent cheesiness that melts in your mouth. Flavor for days? Check! Satisfyingly umptious carbs? Check! Three servings of fruits and vegetables?! You better believe it!
That’s right, this Brussel Sprout and Sweet Potato Polenta Bowl heals your soul while feeding your body fiber, protein, calcium, iron, and a ton of vitamins.
All while making you feel like you had a “cheat day.” I call that a win-win!
When I was a meat eater, I LOVED eggs and sausage or bacon in the morning. To fit into my veggie lover life, I season the polenta with parmesan cheese, pepper, paprika, and garlic. These flavors almost mimic the gooey creaminess left behind by the eggs. The fennel added to the roasted mushrooms gives a subtle nod to the flavor of sausage. It also adds a rich smokiness to the dish.
The sharp yet sweet acid from the tomatoes cuts through the heaviness of the polenta and prevents it from becoming too heavy. Meanwhile, the sweet potatoes tie the dish together.
Bonus, you can totally meal prep this dish! Make a batch of polenta and roast the veggies then pile them up in a glass oven- and microwave- safe dish. When you want to indulge, heat it in the microwave or the oven for a few minutes.
PS: If you grate a bit more parmesan cheese onto your Brussel Sprout and Sweet Potato Polenta Bowl than is absolutely necessary, your secret is safe with me! 😉
Brussel Sprout and Sweet Potato Polenta Bowl
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
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