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Tamale Bowls

Course Dinner
Cuisine Mexican, Plant-Based, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

Polenta

  • 2 cups polenta
  • 6 cups water
  • 1 cup almond milk
  • 2 tsp cumin
  • 1 tsp garlic
  • salt & pepper to taste

Beans

  • 2 cans black beans
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 2 garlic cloves
  • 1 handful chopped cilantro
  • salt and pepper to taste

Instructions

For the Polenta

  1. In a large saucepan, bring water to a boil. Once boiling, slowly add in polenta and continuously whisk until there are no clumps.

  2. Reduce to medium-low heat and whisk the polenta often for about 10 minutes.

  3. Once it is thick, stir in almond milk and whisk every few minutes for about another 10 minutes. Stir in cumin, garlic, salt and pepper.

  4. Reduce to low heat and let cook for another 10-15 minutes until it is thick. Stir every few minutes and add more almond milk as necessary. You are going to want the mixture to be pretty thick as it will resemble the outside of a tamale when done.

  5. Once it's finished cooking, remove from heat.

For the Beans

  1. Warm up black beans.

  2. Add in cumin, chili powder, smoked paprika, onion, cayenne, garlic cloves, cilantro, salt and pepper.

  3. Stir together.

Assemble the Bowls

  1. Take a scoop of poleta and add it to your bowl. Top with beans, hotsauce, homemade pico de gallo, guacamole or plant-based queso.