Directions:
- Heat oil in a large fry pan. Cook the polenta 4 or 5 five minutes a side until firm and slightly crispy on the outside.
- In a large pan, I used a wok, heat about a tablespoon of oil and fry the onion for about 2 minutes. Add the squash or pumpkin and cook another 2 minutes. Add the broccoli, cauliflower, red pepper and carrot. Cook until the veggies begin to soften - 6 or 7 minutes.
- Add the spinach, leek and canned beans. Add the spices and heat through.
- Serve over the fried polenta slices with a dollop of Red Lentil, or other marinara type sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.82 Kcal (1017 kJ) | ||
| Calories from fat | 10.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Sodium | 137.19mg | 6% | |
| Potassium | 662.25mg | 14% | |
| Total Carbs | 52.36g | 17% | |
| Sugars | 5.96g | 24% | |
| Dietary Fiber | 8.01g | 32% | |
| Protein | 7.26g | 15% | |
| Vitamin C | 90.2mg | 150% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 1.8mg | 10% | |
| Calcium | 137.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 75.76 Kcal (317 kJ) | ||
| Calories from fat | 3.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 2% | |
|---|---|---|---|
| Sodium | 42.8mg | 6% | |
| Potassium | 206.61mg | 14% | |
| Total Carbs | 16.34g | 17% | |
| Sugars | 1.86g | 24% | |
| Dietary Fiber | 2.5g | 32% | |
| Protein | 2.27g | 15% | |
| Vitamin C | 28.2mg | 150% | |
| Vitamin A | 0.8mg | 81% | |
| Iron | 0.6mg | 10% | |
| Calcium | 42.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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