Easy weeknight tamale bowls

I’m more than a little behind asking, but how was your weekend? Was the 4th Force with you? And/or tacos? I hope the answer is unequivocally both.

Lately, I’ve been feeling behind in all the things. I don't know why the last stretch of the school year seems to feel as frenetic or even more so now than when I was teaching. I'm taking all the easy weeknight meal shortcuts. This one’s a goodie.

I can’t really call what follows a recipe. It’s more of a meal idea.  But when weeks feel hectic, who has time to think about specific quantities? “Meal ideas” offer something we can really get a grip on, aiming for a filling, nutritious meal with whatever goodness you’ve got on hand and the bonus of not just little time but even less real thinking involved, too. It’s fly-by-the-seat-of-your-pants wholesomeness.

One day I'll take the time to learn how to make tamales, but right now I'm gratefully savoring easy weeknight tamale bowls like this one so much. As long as you've got the cozy polenta base, anything goes-- whatever fun finds the fridge has to offer. In this one I’ve included cauliflower walnut taco "meat", spicy black beans, grilled zucchini, fresh salsa, and avocado. Could any of these have been left out? Could just about anything else I fancied also have been tossed on top? Both a resounding, easy yes.

Lately busyness has nothing to do with school but is all about chess. Last Friday we drove six hours—nearly to Montana— for Felix's first out- of- state chess tournament. Presented with a unique opportunity, he chose to “play up” with the top dogs for this one. He embraced the chance to play a real grandmaster for the first time purely for the experience. He was prepared to lose all weekend, but the 4th force—and his own wonderful focus and nimble intellect—was with him, and he actually came away with both a win and a draw, as well as a near win against a much admired national master opponent.  He was even awarded a special “upset prize” in the Blitz competition for beating the Wyoming state champion, ranked 800 points higher than he was.

I could go on and on like a mom, but I won’t. Sometimes I wonder, though, what it must feel like to own that kind of chess prowess. My kind of chess would involve something more along the lines of creating decorative themed chess boards like a friend’s artist mom does and never playing an actual game. Right now, and probably always, I’m more than content to observe and slowly absorb greater chess awareness on the side. I’ll take my tamale bowl weeknight wins and be content. Happy almost Fri-yay! xo

Anything goes with this easy meal idea!

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Easy Weeknight Tamale Bowls

Yield: 4-6

Author: Wendy McMillan

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This easy weeknight tamale bowl offers so much to savor, including extra time and minimal effort. Anything goes on top of the cozy polenta base-- whatever fun finds the fridge has to offer, piled together deliciously.

Ingredients

• 1 medium head cauliflower, chopped into florets
• 1/2 cup walnuts
• 1 Tablespoon chili powder
• 1 Teaspoon cumin powder
• 1 cup polenta
• 1 15-ounce can black beans, rinsed and drained
• Optional seasonings for beans: chili powder, cumin powder, garlic powder, red pepper flakes
• 1 cup fresh salsa or fresh chopped tomatoes
• 1 large avocado, peeled, pitted and sliced
• Additional addends and garnish of choice: grilled zucchini slices, fresh chopped greens, cilantro, lime wedges

Instructions

1. Prepare the cauliflower walnut “meat”: Preheat the oven to 400 degrees F. Pulse the cauliflower and walnuts in batches in a food processor to yield even crumbles. Transfer to a baking sheet and coat lightly with cooking spray. Bake 30 minutes, stirring halfway to prevent over-browning.
2. Prepare the polenta: place polenta in a medium saucepan with 3 cups water and a pinch of sea salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 minutes. Cover and remove from heat, setting aside while preparing the other ingredients.
3. In a small saucepan, warm the beans, adding a good shake of spices as desired and some of the salsa for serving, if desired.
4. Divide the polenta among serving bowls and top with equal servings of beans, cauliflower walnut mixture, salsa/tomatoes, and avocado slices. Garnish with lime wedges and cilantro.

Nutrition Facts

Calories

484.4

Fat

18.71 g

Sat. Fat

2.38 g

Carbs

68.59 g

Fiber

17.31 g

Net carbs

51.3 g

Sugar

6.43 g

Protein

17.28 g

Sodium

924.01 mg

Cholesterol

0 mg