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Strawberry Coconut Polenta Breakfast Bowls
These protein packed polenta breakfast bowls are made with creamy coconut milk and filled with juicy ripe spring strawberries for a sweet start to the day.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
breakfast bowls, polenta breakfast bowl, strawberry polenta, strawberry polenta breakfast bowl, vegan, vegetarian
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
2/3
cup
full fat coconut milk from a can
1 1/3
cup
water
1
tablespoon
sweetener of choice
agave, maple syrup or honey
1
tablespoon
chia seeds
1/2
teaspoon
vanilla bean paste
or vanilla extract
pinch
sea salt
1/4
cup
cornmeal
white or yellow, I used white
1
scoop
25g protein vanilla protein powder (I use
this brand
)
1/2
cup
chopped strawberries
2
tablespoons
sliced almonds
toasted
Instructions
Combine coconut milk, water, sweetener, chia seeds, vanilla bean paste and sea salt in a small sauce pot over medium heat.
Once simmering, add cornmeal and protein powder, turn heat to low and whisk constantly until thickened, about 2-3 minutes.
Add strawberries, stir to combine then spoon into serving bowls.
Top with sliced almonds and a few extra strawberries, serve hot.
Nutrition
Serving:
1
SERVING
|
Calories:
349
kcal
|
Carbohydrates:
23
g
|
Protein:
18
g
|
Fat:
22
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
3
mg
|
Sodium:
114
mg
|
Fiber:
5
g
|
Sugar:
3
g