Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place sweet potato cubes and plaintain slices on baking sheet and toss with oil #1. Bake at 400 for 20-25 minutes, or until sweet potatoes are soft.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place sweet potato cubes and plaintain slices on baking sheet and toss with oil #1. Bake at 400 for 20-25 minutes, or until sweet potatoes are soft.
2. While sweet potatoes and plantains are cooking, heat oil #2 in a large skillet over medium heat.
3. Add garlic, onions, salt, and pepper, and cook until onions begin to soften, about 5-10 minutes.
4. Add kale and cook for another 5 minutes, until kale has wilted.
5. Add black beans, tomato sauce, tomato paste, ancho chili powder, maple syrup, cumin, and cilantro. Bring to a simmer.
6. Cook for 10 minutes, stirring occasionally.
7. In a large saucepan, bring vegetable broth to a boil.
8. Add quinoa, bulgur, and polenta. Cook for about 20 minutes, or until grains are soft.
9. Place grains on the bottom of a greased 8x8 glass baking pan.
10. Top with sweet potatoes, plantains, black bean sauce, and pumpkin seeds.