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Nutrition Facts**

Instructions

• STEP 1

  In a small saucepan, bring broth to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated into the broth. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

  • 24 fl oz (3 cups) chicken or vegetable broth
  • ¾ cup polenta (cornmeal)

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • ½ lime
  • ½ jalapeño pepper
  • ½ orange bell pepper
  • ½ pint grape tomatoes
  • ½ bunch radish
  • ½ small bunch cilantro
  • ½ avocado

• STEP 3

  Juice lime into a medium bowl. Add oil, salt, and pepper; whisk to combine the dressing.

  • 2 tsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Peel and mince garlic. Peel, halve, and thinly slice shallot into half-moons; add both to the bowl with the dressing.

  • 1 clove garlic
  • 1 shallot

• STEP 5

  Halve jalapeño pepper lengthwise; seed and remove ribs with a spoon. Slice crosswise into thin half-moons; add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 6

  Trim, seed, and medium dice bell pepper; add to the bowl.

• STEP 7

  Halve tomatoes and add to the bowl. Trim, halve, and slice radishes into thin half-moons. Add both to the bowl.

• STEP 8

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the salad; set aside.

• STEP 9

  Preheat another small saucepan over medium heat.

• STEP 10

  While the pan heats up, drain and rinse beans in a colander.

  • 1 (15 oz) can pinto beans

• STEP 11

  Once the pan is hot, add oil and swirl to coat the bottom. Add beans and spices to the pan; cook, stirring occasionally, until beans are warmed through, 2-3 minutes. Cover and remove from heat.

  • 1 tsp extra virgin olive oil
  • ¼ tsp cumin, ground
  • ¼ tsp paprika
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 12

  Add yeast, salt, and pepper to the polenta and stir to combine; if the polenta is too firm, add hot water, 1 tablespoon at a time, until you reach a desired consistency. Cover and remove from heat.

  • ⅛ cup nutritional yeast flakes
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 13

  Halve and pit the avocado. Slice thinly while still in skin, then scoop out with a spoon.

• STEP 14

  To serve, divide polenta, beans, and salad between bowls. Top with avocado and enjoy!