![Gwinganna polenta with vegetables Gwinganna polenta with vegetables](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/989d8cf7d1a0ba5359f2bbc27fbe12fb/Derivates/e5d0ba2bb9c3410ce90de453e7e6b8196960f966.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Vegetables
- 200 g brown onion, cut into quarters
- 1 carrot, cut into pieces
- 150 g sweet potato, cut into pieces (approx. 2 cm)
- 20 g olive oil
- 1 zucchini, cut into pieces (approx. 3 cm)
- ½ red capsicum, cut into pieces (approx. 3 cm)
- 6 sprigs mixed fresh herbs of choice, leaves only
- 100 g puy lentils, cooked (see Tips)
- 40 g fresh baby spinach leaves
- 1 pinch sea salt
- 1 pinch ground black pepper
Pumpkin and tomato sauce
- 200 g pumpkin, peeled and diced (approx. 1 cm)
- 1 tomato, large and ripe, cut into quarters
- 1 tbsp extra virgin olive oil
- sea salt, to season
- ground black pepper, to season
Polenta
- 1000 g water
- 2 tsp Vegetable stock paste (see Tips)
- 200 g polenta
- 50 g extra virgin olive oil
- Nutrição
- por 1 portion
- Energia
- 1591.7 kJ / 380.4 kcal
- Proteína
- 9 g
- Hidratos de carbono
- 54.2 g
- Gordura
- 15.2 g
- Gordura saturada
- 2.4 g
- Fibra
- 7.6 g
- Sódio
- 64.4 mg
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