Polenta & Cashew Hummus Bowl | Vegan

My favorite quick meal is definitely a good old lunch bowl. This one has the most delicious polenta patties that are seriously addictive And cashew hummus, which just happens to be my new favorite thing ever. 

You can throw this one together in less than 30 minutes, so no excuses 🙂 

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Serves 2


for the polenta patties:

  • 400ml vegtable stock
  • 125 g polenta
  • 2 tbsp nutritional yeast
  • 1 tbsp herbs de provence
  •  1 tsp onion powder
  • fresh cracked pepper to taste
  • 1 tbsp coconut oil

for the hummus:

  • 1/4 c soaked cashew nuts
  • 1/4 c chickpeas
  • 1 tbsp tahini
  • juice of 1 lime
  • garlic powder, salt & pepper to taste
  • about 1/4 c water

for the bowl:

  • 1/2 c quinoa
  • 1 can of kidney beans
  • a large handful of arugula
  • 1/2 c sprouts of choice
  • 2 spring onions
  • 4 tbsp pumpkin seeds
  • juice of 1 lime


Start by rinsing and cooking your quinoa.

Next bring the stock for the polenta patties to a boil and stir in the remaining ingredients, except for the oil, gradually to make sure the polenta doesn’t become lumpy. Continue to stir for about 5 minutes. Remove the polenta from the heat. Heat up the coconut oil on medium/high heat in a skillet. Add about 2 tbsp worth of polenta to the pan and press down to form a pattie. Continue with the remaining polenta. Fry the patties for about 3-4 minutes on each side, the outside should be slightly crispy.

Add all the ingredients for the hummus in a food processor or blender and blend well for about 5 minutes until a smooth hummus forms. You can add a little bit more or less water for your desired consistency.

Finally rinse and dry your beans and slice your spring onions and assemble everything in two bowls. Drizzle the lime juice on top and serve.



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  • Reply foodbycamilla May 11, 2016 at 9:50 pm

    Beautiful picture!

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