Copycat Kashi Mayan Harvest Bake
Adapted from Onceamonthmom.com
3/4 cup sweet potatoes, peeled and chopped
2 medium plantains, cut into strips
2 Tablespoon coconut oil, split into half
3 teaspoons garlic, chopped
1 1/4 cups onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 cups kale, chopped, loosely packed
15 ounces black beans, drained and rinsed
15 ounces tomato sauce
1 Tablespoon tomato paste
1 Tablespoon ancho chili powder
1 Tablespoon maple syrup
2 teaspoons ground cumin
1/4 cup cilantro, chopped
4 cups vegetable broth
1/2 cup quinoa, uncooked and rinsed
1/2 cups bulgur, uncooked
1 cup polenta
2/3 cup pepitas (pumpkin seeds)
cooking spray
Prep Day: Preheat oven to 400 degrees. Spray pans with cooking spray. Place sweet potato cubes and plantain slices on baking sheet and toss with 1 T. oil. Bake for 20-25 minutes, or until sweet potatoes are soft. While sweet potatoes and plantains are cooking, heat 1T. oil in a large skillet over medium heat. Add garlic, onions, salt, and pepper, and cook until onions begin to soften, about 5-10 minutes. Add kale and cook for another 5 minutes, until kale has wilted. Add black beans, tomato sauce, tomato paste, ancho chili powder, maple syrup, cumin, and cilantro. Bring to a simmer and cook for 10 minutes, stirring occasionally. In a large saucepan, bring vegetable broth to a boil. Add quinoa, bulgur, and polenta. Cook for about 20 minutes, or until grains are soft. Instead of placing on a dish, place grains in an 8×8 foil tin. Top with sweet potatoes, plantains, black bean sauce, and pepitas. Cover with foil. Label and freeze.
Serve Day: Thaw. Transfer to a microwave safe container and microwave until heated throughout.
Northerly Nosh 