Roasted Vegetables with Hemp Polenta Chips

Roasted Vegetables with Hemp Polenta Chips

Prep Time: 10 | Cook Time: 30 | Serves: 4

Eating a diet that is rich in colour ensures a variety of vitamins and minerals that are essential for optimal health – this recipe has a rainbow of colour! What's more, it includes an irresistible, nutrient-dense alternative to traditional polenta chips.


  • 650g vegetable stock
  • 125g dried polenta + 1 tbsp for dusting
  • 1 ½ tbsp (15g) Naturya Hemp Protein Powder
  • 3 tbsp chives, chopped
  • seasoning
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 2 carrots, peeled and chopped
  • 1 courgette, sliced
  • 1 red onion, peeled and cut into wedges
  • ½ tsp cumin seeds
  • 2 tbsp olive oil
  • 40g rocket or watercress
  • 1 tbsp pumpkin seeds to serve


  • Bring the stock to a simmer in a medium pan.  Whisk in the polenta and Naturya Hemp Protein and continue to cook, stirring, until the polenta thickens and starts to come away from the side of the pan.
  • Stir in the chopped chives and season well before pouring into a lightly greased baking dish.  Leave to cool then chill for 20 minutes.
  • Preheat the oven to 220°C, 200°C fan, Gas mark 7.  
  • Place the red and yellow peppers, carrots, courgette and red onion in a large roasting tin and sprinkle with the cumin seeds and 1 tbsp olive oil.
  • Roast for 20-25 minutes, tossing them once, until lightly charred and tender.
  • Meanwhile, cut the polenta into ‘chips’ and roll in the remaining dried polenta to lightly coat.  
  • Heat the remaining olive oil in a frying pan and fry the chips for 5-6 minutes, turning often, to give a crisp crust and soft centre.
  • Remove the vegetables from the oven and toss with the rocket or watercress. Serve sprinkled with pumpkin seeds, with polenta chips on the side.

Made using

Hemp Protein powder - 100g Pouch