Recipes / Lunch

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.

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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

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

Easy Assembly/Ready to Eat

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

Oven Cook

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.

Categories

vegetarian, dairy-free, fall, winter, spring, summer, better-than-the-freezer-aisle, vegan, egg-free, kosher, real-food, fish-free, shellfish-free, plant-based

Categories

vegetarian, dairy-free, fall, winter, spring, summer, better-than-the-freezer-aisle, vegan, egg-free, kosher, real-food, fish-free, shellfish-free, plant-based

6 Comments

Join the discussion

    1. Most local grocers carry Kashi brand. Or you can make it using this recipe 😉

  2. 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!