Sweet Potato Quinoa PolentaFeb 29 2012 by
I really like baked polenta or even more, polenta made on a grill pan (see notes). It’s such a nice alternative to the usual bread roll or biscuit. I especially like this polenta because it’s made from quinoa so it’s a good protein source that can go from a side to the main course. Add to that, sweet potato and now your talking! You can even substitute the chili powder for cinnamon and a little nutmeg for a tasty breakfast drizzled with some honey or maple syrup. Delish!
- 2 cups cooked quinoa
- 1/2 cup extra firm tofu
- 1 tsp sea salt
- 1 tbsp ancho chili powder or to taste *see notes
- 1 small sweet potato, peeled, cooked and cut into chunks
- 4 tbsp olive oil plus a little to oil the baking dish
- 2 tbsp toasted bread crumbs (use a gluten free bread for those on a gluten free diet)
- 2 tbsp almond flour
- Preheat oven to 350 degrees and oil an 8 x 8 baking pan.
- Place the quinoa, tofu, sweet potato, salt, chili powder and oil in a food processor and process until smooth.
- Mix the bread crumbs and almond flour. Sprinkle half the mixture over the bottom of the prepared baking pan.
- Spoon in the quinoa mixture and spread evenly.
- Sprinkle the remaining bread crumb mixture over the top.
- Cover with foil and bake 45 minutes. Remove the foil and bake another 15 minutes.
- Let sit at least 5 minutes before cutting. Serve as a side or topped with sautéed vegetables or your favorite pasta sauce as a main meal.
Makes 8 servings.
Serving size one 2 x 4 inch piece.
Nutrients per serving: Calories: 186, Cal. from Fat: 91, Total Fat: 10g, Sat. Fat: 1g, Carbs: 17g, Fiber: 2g, Sugars: 1g, Protein: 7g, Sodium: 244mg, Chol: 0mg
Store leftovers in a sealed container for 2-3 days in the refrigerator. You can reheat in the microwave or cut slices and place on a dry non-stick grill pan for a nice crispy texture.
*Ancho chili powder is rather mild so if you are using another chili powder you may want to use less.