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.
2. 3471594 Upgrade to a paid membership 22060 to unlock all instructions 51797
3. 1617835 Upgrade to a paid membership 30646 to unlock all instructions 22319
4. 4207561 Upgrade to a paid membership 43007 to unlock all instructions 52018
5. 3374019 Upgrade to a paid membership 965 to unlock all instructions 12126
6. 6618078 Upgrade to a paid membership 508 to unlock all instructions 37041
7. 1387306 Upgrade to a paid membership 66114 to unlock all instructions 96125
8. 3201877 Upgrade to a paid membership 27529 to unlock all instructions 40395
9. 5346511 Upgrade to a paid membership 34443 to unlock all instructions 15821
10. 6532756 Upgrade to a paid membership 36650 to unlock all instructions 55225
11. 8640772 Upgrade to a paid membership 58144 to unlock all instructions 65322
12. 9743990 Upgrade to a paid membership 68740 to unlock all instructions 96066

Upgrade to a paid membership to unlock all recipe instructions

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
2. 2958707 Upgrade to a paid membership 26472 to unlock all instructions 82921
3. 8750828 Upgrade to a paid membership 33306 to unlock all instructions 89331

Upgrade to a paid membership to unlock all recipe instructions

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.