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Better Than the Freezer Aisle: Kashi Mayan Harvest Bake

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Better Than the Freezer Aisle: Kashi Mayan Harvest Bake

Regan
The Cook
4 Servings
21 Ingredients
6 Comments

Save money and choose exactly what goes into your meal with this homemade version of the Kashi Mayan Harvest Bake. With plantains, sweet potatoes, kale, and pepitas, you won’t be able to wait until lunchtime to dig on.

4 Servings
21 Ingredients
6 Comments

Ingredients

  • ⅔ cups peel and dice Sweet Potato
  • 2 individual Plantain
  • 1 tablespoon Coconut Oil #1
  • 1 tablespoon Coconut Oil #2
  • 3 teaspoons mince Garlic, Cloves
  • 1 ¼ cups dice Onion
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 3 cups chop Kale
  • 15 ounces drain and rinse Black Beans, Canned
  • 15 ounces Tomato Sauce
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Ancho Chili Powder
  • 1 tablespoon Maple Syrup
  • 2 teaspoons Cumin
  • ¼ cups chop Cilantro, Fresh
  • 4 cups Vegetable Broth/Stock
  • ½ cups rinse and drain Quinoa
  • ½ cups Bulgur
  • 1 cup Polenta
  • ⅓ cups Pumpkin Seeds (Pepitas)

Containers

Supplies

  • Cooking Sprays
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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6 Comments

Join the discussion
  1. Hello! I’m struggling with how to know which oils I can cook at which heats. The coconut oil for this says it’s safe to cook up to 350 degrees but the recipe says to cook it at 400. My reading says that oils that are heated beyond their heat point are not good for our health. Do you have any thoughts on this? Thank you!

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