I’m going to keep this ditty relatively brief.

You’re like thank god we don’t care about what you have to ramble on about anyway.

Quite frankly I’m pooped after holiday weekend activities (real deal hiking, neighborhood strolling, spiked seltzer day drinking… you get the point) but wanted to get this recipe out and about on the Interwebs ASAP because it’s that good.

This cozy bowl of flavor starts with a couple big dollops of quick polenta, followed by tangy, smokey BBQ tofu, tender roasted sweet potato, crisp broccoli, and creamy cado!

It’s the perfect summer-is-over, (throw a toddler tantrum please) fall-is-coming hot bowl of savory goodness.

The end.

P.S. The ingredient amounts don’t have to be exact, sooo toss some of this + throw in some of that and you should be in the clear.

P.P.S. I use store-bought BBQ sauce but feel free to whip up a homemade batch if you’re that extra in the kitchen you quarantine cooking queen you.

P.P.P.S. Oh and yes, the polenta is indeed there under all the goodies… pinky swear.

Polenta Bowl with BBQ Tofu, Broccoli & Sweet Potato

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 1

Ingredients

  

• 1 cup cubed sweet potato (the dark orange flesh variety)
• Extra virgin olive oil (enough to lightly coat sweet potatoes)
• 1 cup low sodium vegetable broth
• 1/3 cup polenta grits (I use Bob's Red Mill)
• 2 teaspoons nutritional yeast
• Crushed red pepper flakes, to taste (optional)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1 cup cubed firm (or extra firm) tofu, patted dry
• 3/4 cup small broccoli florets (fresh or frozen)
• 2 to 3 tablespoons vegan barbecue sauce (I like Woodstock or Stubb's)
• 1/3 medium avocado, cubed or sliced

Instructions

 

• Heat the oven to 425. Line a rimmed metal baking sheet with parchment paper then toss the sweet potatoes in olive oil until evenly coated. Roast for 20 to 25 minutes until tender, flipping halfway through.
• When the sweet potatoes have about 10 minutes left to cook, bring the vegetable broth to a low boil in a small pot. Slowly stir in the polenta then gently simmer for 5 minutes, stirring occasionally. Stir in the nutritional yeast, red pepper flakes, black pepper, and salt to taste. Cover and let sit for 2 minutes.
• While bringing the broth to a boil, heat 1 tablespoon of olive oil in a medium-large nonstick skillet over medium heat. Add the tofu to one side of the pan and the broccoli to the other. Cook until the tofu is hot and the broccoli is crisp-tender, flipping as needed. Lower the heat then pour the BBQ sauce over the tofu, folding for one minute until hot.
• Spoon the cooked polenta into a bowl, then top with the BBQ tofu, broccoli, roasted sweet potato, and avocado. Season with salt and pepper.