This recipe is gluten-free, dairy-free, soy-free, nut-free, vegetarian and vegan.

This is a delicious, nutritious and easy recipe to make any night of the week! Thank you MindBodyGreen for this recipe! Omit the polenta if you do not eat corn.

Notes

  • Recipe Yields: 4 servings
  • Prep time: 10 minutes
  • Cook time: 15 minutes

Ingredients

Sauce

  • Juice of 1 lemon
  • 2 Tbs gluten-free Tamari (or soy sauce if you eat soy)
  • 2 Tbs Tahini
  • 4 Tbs Nutritional yeast
  • Salt and pepper to taste

Stir-Fry

  • 1 Tbs Coconut oil
  • 1 Yellow onion, sliced
  • 2 Garlic cloves, minced
  • 2 Large carrots, chopped
  • 1 Head of broccoli, broken into florets
  • 1 cup Cherry tomatoes, sliced in half
  • 1 package polenta, cut into bite-sized pieces (or 1 dry cup prepared in advance)
  • 1 can of chickpeas (or 1.5 cups cooked chickpeas)
  • 1 Avocado, diced

Preparation

  1. In a small bowl, mix sauce ingredients together until smooth.
  2. Heat oil in a large pan or wok at medium high. Add onions, garlic and carrots. Cook for 5 minutes, stirring occasionally.
  3. Reduce heat to medium. Add broccoli, tomatoes, chickpeas and polenta. Add a dash of tamari (or soy sauce) to help veggies cook. Cook for about 8 minutes, stirring occasionally.
  4. Stir in the sauce. Transfer to bowls, top with avocado and enjoy!