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Better Than The Freezer Aisle: Kashi Mayan Harvest Bake

As a vegetarian, planning ahead is essential. I find that if I forget to pack lunch, my only option at the cafeteria is a grilled cheese, which is not exactly a healthy choice. Between getting myself and my three year-old daughter out of the door in the morning, I don’t always have a lot of time to pack a lunch, so I understand how convenient prepackaged frozen meals can be. Eating a meal from the freezer aisle every day runs through my grocery budget pretty quickly, though, to say nothing of not being able to control what ingredients and preservatives I’m eating.

By recreating one of my favorite freezer-aisle meals, the Kashi Mayan Harvest Bake, I not only save money, but know exactly what is going in my mouth. I like the way Kashi incorporates unexpected ingredients into their meals, as they always leave me looking forward to lunch. Mayan Harvest Bake costs $3.99 (1 serving) at my local grocery store and my recreation costs $3.95 (4 servings, $.98/serving).

For another Kashi inspired meal, check out the Black Bean Mango Rice Bowl.

Copycat Kashi Mayan Harvest Bake


Regan @


  • 0.67 cup sweet potatoes, peeled and chopped
  • 2 medium plantains, cut into strips
  • 1 Tablespoon coconut oil #1
  • 1 Tablespoon coconut oil #2
  • 3 teaspoons garlic, chopped
  • 1.26 cups onions, chopped
  • 1 teaspoon salt
  • 0.5 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
  • 0.25 cup cilantro, chopped
  • 4 cups vegetable broth
  • 0.5 cup quinoa, uncooked and rinsed
  • 0.5 cups bulgur, uncooked
  • 1 cup polenta
  • 0.33 cup pepitas (pumpkin seeds)
  • cooking spray


Preheat oven to 400 degrees. Spray pans with cooking spray. Place sweet potato cubes and plaintain slices on baking sheet and toss with oil #1. Bake for 20-25 minutes, or until sweet potatoes are soft. While sweet potatoes and plantains are cooking, heat oil #2 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. Place grains on plate and top with sweet potatoes, plantains, black bean sauce, and pepitas.

Freezing Directions:

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. TO SERVE: Thaw. Transfer to a microwave safe container and microwave until heated throughout.

Servings: 4

**conversion chart image provided by Erik Spiekermann

10 Responses to “Better Than The Freezer Aisle: Kashi Mayan Harvest Bake”

  1. Marie says:

    This looks so delicious! Loaded with healthy ingredients.
    I don’t have Kashi frozen food in my part of Canada, but I can’t wait to try this homemade version.

  2. Sally Beagle says:

    I love that you’re doing these copy-cat recipes! You’ve picked some of my favorites – can’t wait to make this one!

  3. Debbie Taylor says:

    how much tomato paste!? I don’t think its listed in the ingredient list unless I’m missing something. Thanks!!

  4. Dona says:

    I can’t wait to try this. Kashi’s Mayan Harvest Bake is my go to frozen meal…at one point I think I was eating one a day. Thanks!

  5. Stephanie says:

    I’ve nver tried the Kashi dinner to compare, but this tastes amazing! I froze it in four individual containers so it is just grab & go for my lunches at work. It’s more affordable and infinitely more delicious than buying lunch in the hospital cafeteria. Thank you so much for this recipe!

  6. Eugene says:

    Nice recipe, not too hard to cook and yummy. Would be better to specify the quantity of sweet potatoes in grams, not cups. And sweet potato to plantain ratio seems off (as specified, it’s somewhere around 100 g : 300 g.) I think it should be closer to 1:1 or even with more sweet potatoes than plantains.

    It is unclear whether the recipe calls for cooked polenta or raw polenta (cornmeal). 20 min cook time sounds too short for cornmeal and too long for precooked polenta. (Personally, I just put oatmeal instead of bulgur and polenta, the end result probably wasn’t very “Mayan”, but it tasted all right.)

    • Lisa says:

      As far as the sweet potato/plantain ratio, I thought it tasted pretty similar to original Kashi meal, but of course you can adjust to your liking if you wants more sweet potatoes.

      I used raw polenta (cornmeal) and it cooked in time. I just looked up a few other recipes for raw polenta and that seems to be in the range.

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