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I especially like this polenta because it’s made from quinoa so it’s a good protein source that can go from a side to the main course. Add to that, sweet potato and now your talking! You can even substitute the chili powder for cinnamon and a little nutmeg for a tasty breakfast drizzled with some honey or maple syrup. Delish!
2 cups cooked quinoa
1/2 cup extra firm tofu
1 tsp sea salt
1 tbsp ancho chili powder or to taste *see notes
1 small sweet potato, peeled, cooked and cut into chunks
4 tbsp olive oil plus a little to oil the baking dish
2 tbsp toasted bread crumbs (use a gluten free bread for those on a gluten free diet)
2 tbsp almond flour
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1st Keep
 laerkin
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