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Creamy Polenta Breakfast Bowls

healthylittlevittles.com


Current Servings
(Original servings: 2)

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Amount Unit Ingredient
1/2 cup instant polenta
1 can coconut milk
1/2 cup unsweetened almond milk
1/2 - red onion, diced
1 - medium potato, peeled and diced
1 to_taste salt + pepper,
2 cup turnip greens ((I used Nature's Greens))
1 - avocado
4 tablespoon olive oil
1 - block extra firm tofu
1/3 cup vegan cheese ((I used vegan mozzarella style cheese))
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoon nutritional yeast
1 pinch ground pepper
1 - tofu scramble ((below))



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Meal Prep Gluten Free Vegan Recipes Vegan Breakfast Recipes Allergy Free Recipes Baked Vegan Recipe
View Nutrition

Calories: 3093
Fat: 232.4 g
Sat F: 106.8 g
Trans F: 0.4 g
Protein: 128.3 g
Carbs: 170.4 g
Sugars: 11.8 g
Potassium: 4669.4 mg
Sodium: 4523.8 mg
Calcium: 3543.6 mg
Vitamin D: 0.2 µg
Vitamin A: 342.1 µg

Creamy polenta breakfast bowls