Tex-Mex Polenta Bowls

forksoverknives.com

Megan Epperson Bradham

Focus on whole food-plant based recipes that are easy to make in large batches for meal prepping!

1 cup dry polenta

1 teaspoon ground cumin

Sea salt, to taste

1 15-oz. can black beans, rinsed and drained (1½ cups)

1 cup purchased pico de gallo (can use salsa in a pinch)

1 small avocado, halved, seeded, peeled, and sliced

2 tablespoons finely chopped fresh cilantro

Note: Ingredients may have been altered from the original.

Directions at forksoverknives.com

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