Gwinganna polenta with vegetables

Gwinganna polenta with vegetables

3.7 21 évaluations

Prép. 15min

Total 1h 10min

6 portions

Ingrédients

Vegetables

brown onion cut into quarters
200 g
carrot cut into pieces
1
sweet potato cut into pieces (approx. 2 cm)
150 g
olive oil
20 g
zucchini cut into pieces (approx. 3 cm)
1
red capsicum cut into pieces (approx. 3 cm)
½
mixed fresh herbs of choice, leaves only
6 sprigs
puy lentils cooked (see Tips)
100 g
fresh baby spinach leaves
40 g
sea salt
1 pinch
ground black pepper
1 pinch

Pumpkin and tomato sauce

pumpkin peeled and diced (approx. 1 cm)
200 g
tomato large and ripe, cut into quarters
1
extra virgin olive oil
1 tbsp
sea salt to season
ground black pepper to season

Polenta

water
1000 g
Vegetable stock paste (see Tips)
2 tsp
polenta
200 g
extra virgin olive oil
50 g

Niveau

facile

Infos nut. par 1 portion

Sodium 64.4 mg

Protides 9 g

Calories 1591.7 kJ / 380.4 kcal

Lipides 15.2 g

Fibre 7.6 g

Graisses saturées 2.4 g

Glucides 54.2 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

A taste of Gwinganna 11 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Tout montrer

Plum and raspberry chia puddings

2h 30min

Apple and almond overnight oats (gut health)

24h 10min

Slap pap (soft porridge)

40min

Ham and cheese quinoa muffins

1h 30min

Wheat, nut and dairy free muesli slice

1h 45min

Matcha baked oats

40min

Spinach and leek frittata

40min

Spicy eggs with tomato sauce

30min

Homemade toasted muesli

30min

CADA (4 ingredient muesli)

10min

Raspberry smoothie bowl with chia seeds

10min

Smoky chipotle beans

30min

Tout montrer